VEGAN COCONUT PUMPKIN PIE

VEGAN COCONUT PUMPKIN PIE

INGREDIENTS:

COCONUT CRUST

1 T tapioca starch
1 cup shredded coconut
1 1/2 cup almond flour
¼ cup coconut oil
¼ cup Brown Swerve

PUMPKIN FILLING

1 15 oz can pumpkin puree
1 T arrowroot starch
¼ cup Brown Swerve
¼ cup Swerve Granular
¼ tsp salt
2 tsp pumpkin pie spice
½ cup canned coconut milk

NUTRITIONAL FACTS:

Servings: 10

Calories: 210

Total Fat: 17g

Cholesterol: 0mg

Sodium: 55mg

Total Carbs: 24g

Dietary Fiber: 5g

Sugar: 3g

Protein: 4g

DIRECTIONS:

Step 1

Preheat oven oven to 350 degrees.

Step 2
In a food processor, add all coconut crust ingredients. Pulse until mixture is crumbly. Press evenly into pie dish.

Step 3
Next, add all of the filling ingredients into the food processor. Blend until ingredients are completely mixed and smooth, scraping down as needed. Taste and adjust spices in desired.

Step 4
Add the filling into the pan. Smooth top with a spatula.

Step 5
Bake for 50 minutes to 1 hour. The crust should be lightly browned, and the filling should be set. Let sit for about an hour before cutting. Store in fridge up to 5 days.

Makes 10 servings.