Pumpkin Pie

Ingredients

• 1 and 1/2 cans (15 ounce cans) organic pumpkin purée
• 1/3 cup room temp coconut oil
• 1/3 cup and 2 tbsp maple syrup
• 4 tbsp arrowroot powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 tbsp almond butter
• 1 cups gluten-free all purpose flour
• 2 tbsp light brown cane sugar
• 1 stick cold vegan butter (used country crock)
• 1/2 cup dairy free milk
• 1/4 tsp sea salt

Directions

1. preheat the oven to 350 degrees.
2. blend the crust ingredients in a food processor until a thick dough forms.
3. add the crust to the pie pan and evenly distribute. make sure you press the dough up onto the sides. the crust should be about 1/3 inch thick.
4. add the filling ingredients to a food processor and blend until a smooth consistency.
5. add directly into the pie crust lined pan and bake at 350 degrees for 45 minutes.
6. the pie should cool down on the counter completely and then be transferred to the fridge. ideally, pie should set in the fridge overnight but at least 6 hours.