Gluten and Dairy Free Pumpkin Pie
I must admit, I rarely cook. I am so lucky my awesome hubby does almost all the cooking in our house! However, every year around the holidays I love to make my famous pumpkin pie! It's a hit no matter where I bring it and the best part is you can enjoy it fairly guilt-free! It's vegan and gluten free...and seriously, you'd NEVER KNOW IT! See the recipe below, and enjoy!
Pie Crust:
My favorite crust is made by Breads from Anna. Their products come in mixes, which are super easy to throw together. Their crust tastes awesome and is GMO, gluten, dairy, soy, corn, yeast, nut, and rice free...what?! It's delish. Find it, here! {p.s. ALL of their other products are amazing!} In a pinch, I pick up a pre-made gluten free pie crust from whole foods, too.
Pie Filling:
2 3/4 cups organic pumpkin puree (1 1/2 15oz cans)
This is my ultimate secret…roasting my own pumpkins…WORTH it!!
1/4 cup organic pure maple syrup
1/4 cup organic brown sugar (or use your favorite sugar substitute here)
1/4 cup unsweetened plain almond milk
1 Tbsp olive oil or melted coconut oil
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 Tsp pumpkin pie spice
1/4 Tsp sea salt
Mix all ingredients together and pour into prepared pie crust. Bake at 350 for 58-65 minutes. The filling should still be a bit jiggly and have a few cracks on top. Remove from oven and let cool completely before letting the pie set in the fridge, preferably overnight or for 4-6 hours minimum. Slice and serve with whipped coconut cream (Y-U-M!) and a sprinkle of cinnamon! You'll be the hit of the festivities, I promise!
