Gluten Free Vegan Pumpkin Pie With Candied Pecans and Pepitas! Low in Sugar and high in deliciousness. Crust: 1 cup pecans 1 cup prunes Pulsed in food processor until smooth consistency, pressed into 9 inch spring foam pan 1/3 way up the sides, baked at 350 for 10 minutes. Filling: 3.5 cups Pumpkin Puree 1 1/4 cups of Nut Butter (I used Macadamia Cashew, you can make your own by processing nuts with a small amount of almond or coconut milk) 1/2 cup Coconut Milk 3/4 cup Brown Sugar 3 tbsp Mollasses 1 tbsp Fresh Orange Juice 2 tsp Vanilla Extract 2 tbsp Tapioca Starch 2 tsp Xanthan Gum 1/2 tsp Sea Salt 1.5 tsp Cinnamon 1 tsp Ginger 1/4 tsp Nutmeg Bake covered by aluminum foil for 50 minutes at 350 degrees. Uncover and bake another 15 minutes. Decorate with candied nuts or whatever your spooky heart desires! xoxo Sante Gluten Free Cafe P.s. If you dont want to bake it you can find it at Sante!
Posted on: Thu, 30 Oct 2014 19:01:42 +0000
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