Name: Gluten-Free Pumpkin Pie
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 6
Ingredients: 1 single 9 inch Wholly Wholesome Pie Crust; 2 ¼ cups of canned or fresh cooked pumpkin; ¼ cup Raw Agave; ¼ Maple Syrup; ¼ Cup Almond or Coconut Milk; 1 TBSP Coconut Oil; 1 tsp Vanilla Extract; 2 ¼ tsp Ground Cinnamon; ½ tsp Ground Ginger; ½ tsp Ground Cloves; ½ tsp Sea Salt; 3 TBSP Tapioca Starch

This pumpkin pie is completely vegan and gluten-free! It's the perfect addition to your Thanksgiving dinner.

CategoryRecipesDifficultyIntermediate

Yields6 Servings

Prep Time12 minsCook Time40 minsTotal Time52 mins

1 single 9 inch Wholly Wholesome Pie Crust

2 ¼ cups of canned or fresh cooked pumpkin

¼ cup Raw Agave

¼ Maple Syrup

¼ Cup Almond or Coconut Milk

1 TBSP Coconut Oil

1 tsp Vanilla Extract

2 ¼ tsp Ground Cinnamon

½ tsp Ground Ginger

½ tsp Ground Cloves

½ tsp Sea Salt

3 TBSP Tapioca Starch

Preheat Oven to 350 degrees.

In a blender or with a hand mixer, blend all wet ingredients, then mix in rest of dry ingredients and blend until smooth.

Pour into Frozen Pie Crust and bake for 45 min. Check the crust to ensure its not burning. If it is, then cover edges of crust with foil to preserve. Bake another 15-20 minutes.

Cool pie completely on a baking rack, and chill for several hours before slicing.

Ingredients