Vegan Pumpkin Pie

• Vegan

• Produce

  • 2 cups Pumpkin puree (cooked and pureed pumpkin

• Canned Goods

  • 1/2 cup Coconut cream

• Condiments

  • 7 tbsp Maple syrup

• Baking & Spices

  • 3/4 cup Almond meal
  • 1/4 cup Brown sugar, raw or light
  • 1/4 tsp Cinnamon
  • 3 tbsp Cornstarch
  • 2 tbsp Flax seed meal
  • 1 1/2 cup Flour
  • 2 tsp Pumpkin pie spice
  • 1/3 tsp Salt
  • 1 good pinch Salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Oil

• Liquids

  • 4 tbsp Water

Found on veganricha.com

Description

Ingredients

• 1½ cup flour (I use half oat and half white)
• ¾ cup almond meal
• 3 tbsp oil
• ⅓ tsp salt
• 3 tbsp maple syrup
• ¼ tsp cinnamon
• 2 tbsp flax seed meal
• 4 tbsp warm water
• 2 cups pumpkin puree (cooked and pureed pumpkin, not pumpkin pie mix)
• 3 tbsp cornstarch
• ½ to 1 tsp vanilla
• 2 tsp or more pumpkin pie spice ( 1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger)
• ¼ cup maple syrup
• ¼ cup raw or light brown sugar
• a good pinch of salt
• ½ cup coconut cream ( the thick separated cream from a can of full fat coconut milk), or use full fat coconut milk

Directions

• Preheat the oven to 350 degrees F. Add the flours, almond meal and oil to a bowl and mix well until the oil is distributed.
• Add salt, maple, cinnamon and mix in.
• Mix flax meal in the water and let it sit for 5 minutes. Add to the flours and mix well. The mixture should start to stick and come together like a slightly crumbly dough. If it is too crumbly, add some more maple syrup.
• Grease the pie pan lightly with oil. Press the mixture into a pie pan into a thin even crust. Bake for 6 to 7 minutes.
• Whisk the all the ingredients under filling except coconut cream until well combined. Warm the coconut cream if solid and mix in. Taste and adjust spice if needed.
• Pour into crust and spread with a spatula.
• Bake for 55 to 60 minutes or until the center is not liquidy. Chill for at least 3 hours. Slice and serve with whipped coconut cream or vanilla ice cream.