vegan + paleo + healthy + delicious
GLUTEN FREE CRUST
1 cup pecans
1/2 cup coconut shreds
pinch of salt
2 tablespoons date sugar
In two separate pans, toast your pecans until they become fragrant and your coconut shreds until they become golden. Let them cool. Add to your food processor, and pulse until the mixture is fine. Mash into and up the sides of an un-greased 9 inch pie pan. Place in the freezer for at least 30 minutes, until the crust is frozen solid.
SUGAR FREE VEGAN PUMPKIN PIE
3/4 cup date sugar
3 tablespoons organic non GMO cornstarch
1 teaspoon ground cinnamon
1 teaspoon fresh grated nutmeg
1 teaspoon fresh grated ginger
1 teaspoon powdered ginger
pinch of salt (optional)
1 teaspoon vanilla extract
15 oz pumpkin puree, or fresh pre-roasted pumpkin (cooled) = to 15 oz
13 oz coconut milk (can is OK, but I prefer it fresh, with out preservatives, Cream Party is one of my favorite mylks
Preheat your oven to 375 degrees. In a large bowl, whisk together the dry ingredients. Slowly add in the wet ingredients and mix in well, the mixture will become smooth like a pudding. Get your crust from the freezer, and pour in the pumpkin mixture. Bake for 30 minutes then spin the back to the front and bake another 20-30 minutes, until the pie looks solid and the center no longer looks wet. Let it cool and serve slightly chilled.
If celebrating a special occasion you can decorate your cake with stevia sweetened, vegan dark chocolate chips to spell your friend's name. :)
This pie goes great with Whipped Coconut Cream on top & a cup of Yogi Chai or Vegan *Egg* Nog!
#glutenfree #vegan #paleo #keto #healthy #pumpkinpie