Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)
Pumpkin pie is a traditional dessert often enjoyed during Thanksgiving in the United States.
This is vegan and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, tapioca starch, pumpkin pie spice, and salt. Mix well.
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In a separate bowl, combine the almond flour, coconut flour, coconut oil, and water. Mix until a crumbly dough forms.
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Press the dough into a pie dish to form the crust.
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Pour the pumpkin filling into the crust.
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Bake in the preheated oven for 60 minutes, or until the filling is set.
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Remove from the oven and let it cool for 2 hours.
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In a blender, blend the medjool dates and pecans until crumbly.
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Sprinkle the date and pecan mixture over the cooled pie.
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Refrigerate for at least 2 hours before serving.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
