Best Vegan Gluten Free Pumpkin Pie
Ingredients
The crust
-
1
recipe
vegan gluten-free pie crust
The filling
-
1¾
cups
pumpkin purée
-
1
cup
coconut sugar
-
¾
cup
raw cashews
-
2
tablespoons
cornstarch
-
1
tablespoon
pumpkin pie spice
-
½
cup
cashew milk
-
1
tablespoon
molasses
-
1
teaspoon
vanilla extract
-
¼
teaspoon
sea salt
Optional toppings
-
to taste
homemade vegan whipped cream
-
to taste
ice cream
Instructions
- Preheat the oven to 350°F (175°C).
- Blend all filling ingredients until smooth.
- Pour the filling into the pie crust and smooth the top.
- Bake for 40-45 minutes until golden; cover with foil if the crust begins to burn.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
10
Calories
243
Total fat
12g
Total carbohydrates
33g
Total protein
6g
Sodium
149mg
Cholesterol
0mg
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