Gluten Free Vegan Pumpkin Pie

The holidays are fast approaching! Time to start thinking PIE!

1 9 inch pie crust

2 1/4 cups pumpkin puree (fresh is best but canned is just fine)

1/2 cup pure maple syrup

1/4 cup almond or cashew milk

1 tsp vanilla extract

3 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp ground nutmeg

A pinch of ground cloves

1/2 tsp Himalayan sea salt

3 tbsp arrowroot power (or tapioca starch, or potato starch)

  1. Preheat oven to 350.
  2. In a large bowl whisk everything (except the pie crust, of course).
  3. Pour into uncooked pie crust and bake for 1 hour.
  4. Remove from oven and let cool for 30 minutes then chill in refrigerator for at least 4 hours before attempting to slice it. It will get more “firm” as it cools making it easier to slice.

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