Vegan Pumpkin Pie with Rustic Crust

veganricha.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

subheading: Crust:

1 ½ cup ( 187.5 g) flour I use half oat and half white

¾ cup ( 84 g) almond flour or meal

1 tbsp coconut sugar

3 tbsp oil

⅓ tsp ( 0.33 tsp) salt

3 tbsp maple syrup

¼ tsp ( 0.25 tsp) cinnamon

2 tbsp flax seed meal

4 tbsp warm water

subheading: filling:

2 cups ( 490 g) pumpkin puree (cooked and pureed pumpkin, not pumpkin pie mix)

3 tbsp cornstarch

½ to 1 tsp vanilla

2 tsp pumpkin pie spice (1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger)

¼ cup ( 80.5 g) maple syrup

¼ cup ( 55 g) raw or light brown sugar

a good pinch of salt

½ cup ( 120 ml) coconut cream the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk

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