Pumpkin Pie with a Gluten-Free Pecan Crust

theglowspot.com

Allen Shannon Keys

subheading: For the crust:

1 cup gluten-free rolled oats, processed into a fine flour OR 1 cup GF oat flour

2 cups raw pecans

2 tbsp natural cane sugar

3 tbsp ground flax

1 tsp ground cinnamon

½ tsp kosher salt

¼ cup brown rice syrup (acts as the binder)

1 tbsp Earth Balance, melted

subheading: For the filling:

2 ¼ cups canned pumpkin (not pumpkin pie filling)

½ cup natural cane sugar or brown sugar

¼ cup full-fat coconut cream, softened

1 tbsp Earth Balance, softened

¼ cup pure maple syrup

3 tbsp arrowroot powder (or cornstarch)

2 tsp vanilla extract

2 tsp cinnamon

½ tsp ground ginger

½ tsp nutmeg

pinch of ground cloves

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