Pumpkin Pie (Wheat-Free, Egg-Free and Dairy-Free)

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond milk
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup gluten-free flour
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon apple cider vinegar
• 1 pre-made, 9-inch vegan pie crust

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the pumpkin puree, almond milk, brown sugar, cinnamon, nutmeg, ginger, allspice, cloves and salt.
3. In a separate bowl, mix the flour, coconut oil, maple syrup, baking powder, baking soda, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the mixture into the pre-made vegan pie crust.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool before serving.

Interesting Facts

• This recipe is vegan, gluten-free, dairy-free, and egg-free.
• The combination of spices gives this pumpkin pie a unique and delicious flavor.
• Coconut oil can be used instead of butter for a healthier option.