The Best Ever Healthy Pumpkin Pie - Vegan and Gluten Free | What Robin Eats
The Best Ever Healthy Pumpkin Pie - Vegan and Gluten Free
20 mins prepServes 8
Not that your pie needs to be healthified for the holidays or ever, but I love this pumpkin pie becuase it’s easy to make and uses ingredients you most likely already have on hand. Nothing fancy, just a stinkin’ good pumpkin pie.
0 Preheat your oven to 425°F
1 Combine your crust ingredients in large bowl to form a dough ball.
2 Roll the dough out between two pieces of parchment paper or two reusable mats.
3 Flip the flattened crust into a pie pan, press and crimp the edges. I’m still perfecting this!
4 Then add all your filling ingredients into a high speed blender and blend until smooth.
5 Pour into your pie crust and bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for 40-45 minutes.
6 Remove from the oven and then cook for one hour before refrigerating overnight. It must chill overnight in the fridge!!!
7 Serve with coconut whipped cream and more pumpkin pie spice if you’d like.
