Ingredients

FILLING
  • 1 15-oz can pumpkin
  • 1 cup Orgain Lightly Sweetened Vanilla Almond Milk
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • Pinch of salt
  • 1/4 cup pure maple syrup
  • 4 Tbsp. cornstarch mixed with 2 tbsp. water until blended and no lumps appear
CRUST
  • 2 cups flour (or favorite gluten-free flour blend)
  • 1 tsp. salt
  • 1 cup coconut oil (hardened at room temperature)
  • 1/3 cup ice-cold water
STREUSEL TOPPING
  • 1/2 cup coconut oil
  • 1/2 cup flour (or gluten-free flour blend)
  • 1/2 cup brown sugar
  • 1/2 cup walnuts or pecans, chopped
  • 3/4 cup oats
  • 1 tsp. cinnamon
  • 1 tsp. orange zest
  • Pinch of salt
  • Whipped cream or whipped coconut cream for topping

Instructions

  1. Preheat oven to 425 degrees.
FILLING
  1. Add all ingredients together and blend until smooth.
CRUST
  1. Measure flour and salt in large bowl. Add coconut oil and cut lightly with pastry blender. Add water and stir with a fork until combined. Roll into a ball. Flatten on well-floured surface, and roll out to desired shape. Put in 9" pie dish and crimp edges.
STREUSEL TOPPING
  1. Melt coconut oil and add all other ingredients. Stir until combined.
TO BAKE
  1. Add filling to unbaked crust and bake at 425 for 10-15 minutes. Lower heat to 350 degrees and bake 20 minutes. Add streusel topping generously to top and continue baking until knife inserted in center comes out almost clean, about another 20-30 minutes. (Cover edges if crust begins to brown too much.) Allow to set/chill in the refrigerator for at least 2 hours. Serve chilled or at room temperature. Add whipped cream/coconut cream to top before serving.
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