This is the best vegan, gluten free pumpkin pie I have ever had/made. Here goes!
Inspired by The Minimalist Baker
For the filling:
1 can of pumpkin pie puree, 15 ounces
1/3 cup agave nectar
1/3 organic cane sugar
1/3 your favorite nut milk
1 T olive oil
2 T arrowroot powder, vegetarian substitute to gelatin
Good sprinkle of pumpkin spice, I mean, I am already on my third bottle this season!
Sprinkle of salt
For the pecans:
Combine a handful of pecans with a drizzle of maple syrup and pinch of salt
Warm over a low heat and stir until sticky
When sticky, remove and cool
Pre-heat the oven to 400 degrees
Once crust is made and formed in tin, bake for 10 minutes, poke holes with a fork to aerate the dough, my mom taught me this in my early days of baking;)
Combine all filling ingredients in a blender and mix until smooth
Pour mixture into pre cooked crust and bake for one hour
Cool for 2 -3 hours, cut and serve
Top with candied pecans and share the joy!
This is a must for every Thanksgiving going forward and maybe every day too:)