GF Vegan Pumpkin Pie

This recipe is literally easy as pie!  It’s gluten free, low FODMAP (keep to under ½ cup of pumpkin) and vegan!

 

1 can of pumpkin puree

1/3 cup maple syrup

1/3 cup walnut or hazelnut milk (I use Elmhurst brand)

1 tablespoon of olive oil

2 tablespoons of tapioca starch

1/2 teaspoon of vanilla

1 tablespoon of Hearthy Foods kabocha pumpkin flour

1 tablespoon of pumpkin pie spice

Dash of sea salt

1 Mi-Del brand vegan graham cracker pie crust

 

Blend ingredients and pour in Mi-Del vegan graham cracker crust.  Bake at 325 for about 45-50 minutes.  Rest in refrigerator for at least an hour before serving.

Cheers and God Bless!