Vegan Pumpkin Pie With Gluten Free Graham Cracker Crust
Can you imagine Thanksgiving without Pumpkin pie? Wrong on many levels I say. There needs to be pumpkin pie and you have to make extra so you can have some for breakfast the next day. Vegan, gluten free and deliciously addictive!
Crust:
2 cups of gluten free graham cracker crumbs
1/4 cup of coconut sugar
6 Tbs of melted earth balance or coconut oil
For the Pie Filling:
2 cups of pumpkin puree
1 cup of almond, soy or coconut milk
1/2 cup brown sugar
2 tsp of egg substitute mixed with 1 tbs of warm water
1/4 cup tapioca flour (or cornstarch)
1 tbs unsulphured blackstrap molasses
1 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
Directions:
To Make The crust
Preheat oven to 350(F). Place your gluten free graham crackers into a food processor and process until fine. Add the sugar. Melt the earth balance or coconut oil and add to the crumbs. Process until combined. Press the crumb mixture into the pie tin and bake at 350(f) for 10 min. Place all of the filling ingredients in the blender and puree on high for a few min. Pour the filling into the crust and bake for 45 min to one hour.
You know it is done when the center does not jiggle
Let pie cool and then chill in the fridge overnight. It is best served cold. This would be lovely with coconut cream on top. To make coconut cream simply put a can of full fat coconut milk in the fridge overnight. The next day empty the can into a mixer bowl and beat on high with 1/2 cup of maple syrup. Serve with pie!