Makes one 9″ inch pie
EASY but DELICIOUS.. that is how I describe this pumpkin pie. I bet you are wondering how easy is it? Well, it is so easy you don’t even need a bowl only your pie plate and a food processor! Although it is super easy it does not skimp on flavor. I add individual spices so it is full of that delicious pumpkin pie goodness. The other great thing about this pie is that it is completely plant-based or vegan, which means it is dairy-free. And by the way, since I show you one of my all-time favorite gluten-free crusts, it means that this pie is also gluten-free! So you are covered no matter what food restrictions any family member has. Best of all, this pie is so delicious and it sets really well, which is the hard thing to get right in a vegan recipe. I am happy to share this one with you. Enjoy!
Add cashews to food processor & grind to a fine flour-like powder.
Add brown rice flour, sugar, salt & blend to combine.
Add 4 Tablespoons of water & mix until a ball is formed. If still not forming a ball then add 1 T more water at a time.
Spray pie pan with oil or line with parchment paper.
Push crust into the bottom of the pie plate and build the crust by forming the sides first and then flattening the bottom. (Use a measuring cup to flatten crust can help).
Prick with a fork to make vent holes, which help it from lifting up during the bake.
Place in 350F oven for 10 minutes.
Time to make the filling. Start by adding the canned pumpkin to the food processor.
Then add brown sugar, maple syrup, coconut milk, spices & cornstarch & blend thoroughly.
Remove pie crust from the oven and pour in pie filling.
Bake for 60 minutes at 350F for 60 minutes, checking it at 45 minutes.
Cool for hours or in the fridge overnight.
Slice & top with vegan whipped cream and enjoy!
Easy wasn’t it?