Cooked - Pumpkin Pie With Cinnamon Nut Crust [vegan, Gluten-free]

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Pie With Cinnamon Nut Crust [vegan, Gluten-free]

1.0

3 cups nuts of your choice, toasted

3 tablespoons coconut oil

2 tablespoons maple syrup

1 teaspoon ground cinnamon

1 ¼ cup pumpkin purée

4 ½ teaspoons vegan egg replacer

6 tablespoons warm water

½ cup granulated sugar

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

¼ teaspoon nutmeg

¼ teaspoon salt

½ cup almond milk

¾ cup vegan sweetened condensed milk (recipe below)

Cream from a refrigerated can of full-fat coconut milk

¼ cup confectioner's sugar

1 teaspoon vanilla extract

3 cups of almond or soy milk

½ cup of sugar

Simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ¾ cup in volume.
Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil, and maple syrup
Press into a 10-inch tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
Add warm water to the egg replacer and whisk smooth
Combine all the ingredients together in a large mixing bowl and whisk smooth
Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
Cool completely then whip the coconut fat with the confectioner's sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebrations🎉Holidays

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 135 weeks ago

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