This recipe is a great way to satisfy a craving for pumpkin pie with a lot less work, plus it’s allergy-friendly!
INGREDIENTS:
CRUST:
1 cup gluten-free rolled oats
1 1/2 cups almond flour
1/4 tsp sea salt
2 Tbsp coconut sugar
1 Tbsp maple syrup
4-5 Tbsp melted coconut oil
FILLING:
2 3/4 cups pumpkin purée
1/4 cup maple syrup
1/4 cup coconut sugar (or substitute your favorite natural sugar)
1/4 cup unsweetened plain almond milk
2 1/2 Tbsp cornstarch
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt
FOR SERVING optional: Coconut Whipped Cream
See the entire recipe and directions at the Minimalist Baker.