Gluten-Free Vegan Pumpkin Pie

October 30, 2017

351

For the filling:
400 ml (1 2/3 cup) unsweetened cashew milk ( or sub unsweetened almond milk or oat milk )
5 tablespoons pumpkin purée (shop-bought or make your own)
6 tablespoons maple syrup
1 teaspoon vanilla
1/4-1/2 teaspoon pumpkin pie spice ( to taste or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice )
Pinch of salt
3 heaped teaspoons cornflour/cornstarch
For the pastry:
30 g (1/8 cup) coconut oil
75 g (3/4 cup) gluten-free flour ( or sub rice flour, or plain all-purpose flour if not gluten-free )
75 g (3/4 cup) ground almonds

https://www.rhiansrecipes.com/2017/10/18/gluten-free-vegan-pumpkin-pie/
See the full directions on my site

Nutritions

Calories
72619

Sodium
1551mg
64% DV

Fat
5305g
8162% DV

Protein
2141g
4282% DV

Carbs
3810g
1296% DV

Fiber
376g
1504% DV