Ingredients (recipe makes a 9″ pie, 10-12 pieces)
Crust:
- Kinnikinnick Gluten Free Graham Style Crumbs
- 5 tablespoons Earths Balance Vegan Butter
Directions:
Grease pie tin, mix graham crumbs with room temperature “butter”, press into pan. Let sit in fridge for 3-4 hours or overnight.
Filling:
- 2 ¾ cups Pumpkin Puree (1 ½ 15-ounce cans yield 2 ¾ cups)
- 1/4 cup Agave or Maple Syrup
- 1/4 cup Brown Sugar
- 1/3 cup Unsweetened Plain Almond Milk
- 1 Tbsp Olive Oil / Grape Seed Oil (or melted coconut oil)
- 2 ½ Tbsp Arrowroot Powder
- 1 ¾ tsp Pumpkin Pie Spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp Sea Salt
Directions:
- Mix all pie filling ingredients into blender (I used a Vitamix)
- Pour into crust (that was let to sit for 3-4 hours in fridge or overnight)
- Bake on 350 F for 60 minutes
Macros (per 1/10th of pie)
Calories: 288
Fat: 11g
Carbs: 45g (Sugar: 17g)
Protein: 2g