An autumn classic, pumpkin pie makes a perfect ending to a holiday meal. This version is DAIRY FREE with pecans.
- 2 cups fresh or canned pumpkin puree (other squash may also be used)
- 1/4 cup unsweetened applesauce
- 1 egg or egg substitute
- 1/4 cup raw agave syrup or pure maple syrup
- 1/4 cup ground almonds
- 1/2 tsp. each of cinnamon, allspice and nutmeg
- 1 cup pecans
- 1 wheat free pie crust
Preheat oven to 350F. Place the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust.
Combine all ingredients except pecans into a large bowl until you have a smooth mixture. Pour into a pie baking dish, and cover with pecans.
Bake at 350 for about 45 minutes. Cool and serve
Wheat Free Pie Crust
- 1 1/2 cup spelt flour
- 1/3 cup coconut oil
- 1 tsp. baking powder
- 1/2 tsp. Salt
- 1 tsp. agave syrup
- 1 tsp. water
- 1 tsp. apple cider vinegar
In a food processor add flour and coconut oil and mix until it resembles course crumbs.
Mix water and vinegar together. Slowly fold into dry ingredients until it forms into a ball shape. (don’t overhandle). Refrigerate 1 hour before rolling out to fit a 8” pie plate.