Pumpkin Pie

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GRAIN-FREE PUMPKIN PIE

GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, PALEO


Servings: 6 slices of pie

Prep Time: 20 minutes (nuts soaked overnight, if using nut pulp for crust)

Cook Time: 50 minutes


Ingredients:

1 & 1/2 cups of nut pulp, graham cracker, or grain of your choice

3 eggs

1 can of canned pumpkin 

1/2 cup of dairy-free butter 

1/2 cup of coconut sugar

1 tsp of pumpkin spice 

1/2 cup of dairy-free yogurt

1/2 cup of coconut sugar

1 tsp of pumpkin spice 


Instructions:

  1. Preheat oven to 425°F.

  2. Combine nut pulp (this was leftover from making pumpkin seed mylk in my Ellie’s Best nut bag) with 1 egg and 1/2 cup of softened vegan butter (you can sub graham cracker crumbs or grain of your choice for the nut meat).

  3. Press into a pie dish to form the crust.

  4. Bake for 10 minutes, remove from oven and reduce heat to 375°F.

  5. While crust is baking, prepare filling. Begin by combining pumpkin, 2 eggs, coconut sugar, pumpkin spice, coconut yogurt.

  6. Mix thoroughly, the pour into baked crust.

  7. Cook for 40 minutes at 375°F, allow to cook before serving.


Note:

If you’re interested in trying a nut milk bag, you can use my discount code "millennial” for 10% off your Ellie’s Best nut bag order.