Filling:
- 3 large eggs
- 15 oz can pumpkin puree
- 1 cup coconut milk
- ¾ cup coconut sugar
- ½ tsp salt
- 1 tsp cinnamon
- 1 ½ tsp pumpkin spice
Pie Crust:
- 1 ¼ cups oat flour
- ½ tsp salt
- 1 TBS monk fruit
- ½ cup vegan butter
- ¼ cup ice cold water
INSTRUCTIONS
Make the pie Crust:
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Place the flour, salt, and sugar in a food processor.
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Add the vegan butter and cold water and process until the mixture begins to stick together.
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Remove dough and form into a ball.
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Wrap in plastic wrap and refrigerate overnight
Filling:
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Whisk in the pumpkin, coconut milk and vanilla extract until combined.
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Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
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Pour the filling into the unbaked pie crust
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Bake at temperature to 350 degrees F for 50 to 60 minutes. Let it cool completely.
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Refrigerate until ready to serve.
