Happy National Pie Day!
This Thursday, I'm throwing it back to an amazing Gluten-Free, Vegan, refined sugar-free pumpkin pie I made this year for Thanksgiving. It was so simple to make, and turned out to be just as delicious as the pumpkin pie I remember eating when I was growing up (only MUCH healthier).
Hope you enjoy!
Ingredients:
- 2 3/4 cups pumpkin purée
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1/3 cup dairy milk alternative (I used Oatly)
- 1 Tbs melted coconut oil
- 2 1/2 Tbs arrowroot powder
- 1 3/4 tsp pumpkin pie spice (ginger, cinnamon, nutmeg, cloves)
- 1/4 tsp sea salt
- Gluten free pie crust (I used Wholly Wholesome)
Directions:
Preheat oven to 350. Blend all ingredients together in high powered blender or food processor, and pour into pie shell. Bake for 55 minutes, remove from oven and let cool completely. Place in refrigerator for 3-4 hours, and then devour!
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