{"id":4903,"date":"2018-11-22T20:13:46","date_gmt":"2018-11-22T20:13:46","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=fmf_recipe&p=4903"},"modified":"2019-01-18T18:38:07","modified_gmt":"2019-01-18T18:38:07","slug":"vegan-pumpkin-pie-2","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=vegan-pumpkin-pie-2","title":{"rendered":"Vegan Pumpkin Pie"},"content":{"rendered":"

 <\/p>\n

This gluten-free, vegan, and paleo pie makes the perfect holiday dish! The crust is crispy and flaky, the pie filling is deliciously seasoned and it’s simple to pull together the night before any exciting gathering!<\/p>\n

<\/p>\n

\n

Vegan Pumpkin Pie<\/h2>\n

\n

\n

Pie Filling<\/h4>\n
    \n
  • 1.5 cans Farmer's Market Organic Pumpkin<\/li>\n
  • 1 cup coconut milk<\/li>\n
  • 1\/3 cup maple syrup<\/li>\n
  • 2 tbsp brown sugar<\/li>\n
  • 1 tbsp pumpkin pie spice<\/li>\n
  • 3 tbsp organic corn starch<\/li>\n
  • 1\/2 tsp sea salt<\/li>\n
  • 1 tsp pure vanilla extract<\/li>\n
  • dairy free whipped cream for serving<\/li>\n<\/ul>\n

    Gluten-Free Crust<\/h4>\n
      \n
    • 2 cups almond flour<\/li>\n
    • 1\/4 cup arrowroot starch<\/li>\n
    • 1\/4 tsp sea salt<\/li>\n
    • 3 tbsp melted coconut oil<\/li>\n
    • 1 tbsp maple syrup<\/li>\n<\/ul><\/div>\n
      \n

      For the Crust<\/h4>\n
        \n
      1. \n

        Preheat the oven to 350 F. <\/p>\n<\/li>\n

      2. \n

        Add almond flour, arrowroot, and salt to a medium sized bowl and whisk to combine. <\/p>\n<\/li>\n

      3. \n

        With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, but 1 tbsp should be enough. <\/p>\n<\/li>\n

      4. \n

        Form a ball with the dough. Press into a tart or pie dish, and prick the bottom and sides of the pie crust with a fork to prevent bubbling. Place the crust in the freezer for 5 minutes. <\/p>\n<\/li>\n

      5. \n

        Pre-bake for about 10 minutes to prevent it from getting soggy. <\/p>\n<\/li>\n<\/ol>\n

        For the Pie<\/h4>\n
          \n
        1. \n

          Preheat the oven to 350 F. <\/p>\n<\/li>\n

        2. \n

          In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth. <\/p>\n<\/li>\n

        3. \n

          Pour into the pre-baked pie crust and carefully transfer to the oven. <\/p>\n<\/li>\n

        4. \n

          Bake for 35 – 45 minutes, until the pumpkin pie filling has set. Be sure to check halfway through baking and cover the crust edges with foil or a crust shield if they are getting dark. <\/p>\n<\/li>\n

        5. \n

          Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy free whipped cream. <\/p>\n<\/li>\n<\/ol><\/div>\n

          \n\t\t\t<\/div>\n<\/div>\n

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