Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Pumpkin Pie with Pecan Crust (Vegan, GF)

Pumpkin Pie with Pecan Crust (Vegan, GF)

Ahhhh Pumpkin Pie.

It's a classic! This pumpkin pie is full of nutrition packed ingredients that won't leave you feeling slow and tired. It is sweetened with coconut sugar and made with fresh pureed pumpkin. It is gluten free and dairy free! The sweet and salty pecan crust is unbelievable and pares with the pumpkin filling perfectly. I am convinced that there is no better smell then walking into a house with a freshly baked pumpkin pie.

Make and serve. Love, PA.


Sweet & Salty Pecan Crust

1 cup of oats

2 cups of Pecans

1/4 cup of honey

3 tbs of ground flax seed

2 tbs of Coconut sugar

1 tbs of Coconut oil

1 tsp of Cinnamon

1/2 tsp of Salt

 

1. Pre-heat oven to 350°F

2. Using a Vitamix or food processor, process your oats into a fine flour.

3. Add Pecans, and process until sticky.

4. Add honey, flax seed, coconut sugar, coconut oil, cinnamon and salt. Blend until all comes together. The mixture should stick together when squeezed. 

5. Oil pie pan with coconut oil and press mixture and shape it into a crust. 

6. Poke the crust with fork. 

7. Bake for 10 - 12 minutes at 350°F

 

Pumpkin Filling

2 & 1/4 cup of pumpkin Purè

1/2 cup of coconut sugar

1/4 cup of unsweetened coconut yogurt (Or you could use coconut creme from can)

1/4 cup of honey

3 tbs of potato starch (other starches can be substituted)

1 tbs of coconut oil

2 tsp of cinnamon

1 tsp of vanilla extract

1/2 tsp of ginger powder

1/4 tsp of nutmeg

Pinch of ground cloves

 

1. Whist together honey and potato starch until is makes a thick paste. Set aside.

2. In a medium size bowl, mix together all of ingredients plus the honey and potato starch mixture.  

3. Whisk all together to make sure well combined. Pour into pie crust. 

4. Bake for 45 minutes at 350°F

5. Let pie cool for about 1 hour. 

Side note: The Pumpkin Pie is a darker color because of the coconut sugar. If you want it the classic color, you can use a different sweetener. Also, this pumpkin pie was inspired by the fellow vegan food blogger "Oh She Glows. 

IMG_2054.jpg

 

Thank you Jesus.