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Maple Pumpkin Pie (Gluten Free, Vegan)

  • Author: Kalee
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 8 1x

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Ingredients

  • Crust
  • 2 cups dates
  • 1 cup toasted pecans
  • 1 cup gluten free pretzels
  • Filling
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • dash of cloves
  • 1 (14.5 oz) can pumpkin puree (not pumpkin pie mix/filling)
  • 1/2 cup maple syrup
  • 1 1/2 cup unsweetened vanilla almond milk (or other nondairy milk)
  • 1 teaspoon vanilla extract

Instructions

  1. To make the crust, place dates, pecans, and pretzels in the food processor and blend until finely chopped. Squeeze the crust and make sure it sticks together easily. If not, add a couple more dates and process again until chopped. Spread into a pie dish, pressing with your fingers or plastic wrap so the crust is stuck together and covers the bottom and sides of the dish.
  2. For the filling, in a medium saucepan, whisk together cornstarch, salt, and spices. Whisk in the pumpkin, then the maple syrup and almond milk. Place on the stove over medium heat, whisking often, until it starts bubbling and becomes thicker (8-10 minutes), then turn the heat down to medium low and continue to whisk often until it becomes pudding thick (8-10 more minutes). Remove from heat and mix in vanilla. Allow it to cool slightly, 5 minutes or so, then pour into a glass bowl and cover the surface of the filling with plastic wrap pushed against it, so a skin doesn’t form. Put the filling in the fridge to cool and thicken further, ideally for a couple of hours. Pour the filling into the crust and chill until ready to serve. Enjoy with coconut cream if desired!

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