Vegan Pumpkin Pie with Tofu (Gluten-Free)

eatingbirdfood.com

Espring

Pecan-Oat Crust:

1 1/2 cups chopped pecans

1 cup rolled oats

2 Tablespoons coconut sugar

4 Tablespoons coconut oil, partially melted

1/2 teaspoon cinnamon

1/2 teaspoon salt

Pumpkin Filling:

One 15-ounce can pure pumpkin puree

8 ounces silken tofu

2/3 cup coconut sugar

2 Tablespoons arrowroot powder or cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon pure vanilla extract

1/4 teaspoon sea salt

coconut whipped cream, for topping

Directions at eatingbirdfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!