Vegan Gluten-Free Pumpkin Pie

Serving Size: 8 servings (slices)

Ingredients

For the crust:

• 1 cup walnuts
• 1 cup gluten-free oats
• 3 tbsp coconut oil, melted
• 1 tbsp brown sugar
• 1 tbsp cold water
• 1/8 tsp salt

For the pie filling:

• 1 can pumpkin
• 10 oz silken tofu
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla
• 1/4 cup agave syrup
• 1/4 cup maple syrup
• 2 tbsp cornstarch


• Optional topping: coconut whipped cream

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie dish with coconut oil. 
2. In a food processor, pulse walnuts, gluten-free oats. coconut oil, brown sugar, and salt to combine. Add cold water and pulse again to mix. 
3. Transfer mixture to pie dish and using your hands, press the mixture into the pie dish to form the crust. 
4. Pre bake crust for 10 minutes. Remove crust and let cool. 
5. Turn the oven temperature up to 400 degrees.
6. In the meantime, in a blender or food processor, add pumpkin, tofu, vanilla, pumpkin pie spice, syrups, and cornstarch. Blend to combine until smooth. 
7. Pour pumpkin filling into pie dish. 
8. Bake pie for 60 minutes. Let cool. 
9. Optional: serve with coconut whipped cream. 

***I DO NOT LIKE TOFU and was so thrilled that I took a chance with this recipe.  I will not make the traditional, sugar filled pie again unless it is Thanksgiving.  (Then I'll bring both.)
***To my surprise, the crust was what most "guinnea pigs" did not want again.  Everyone loved the taste of the pie filling.

http://karalydon.com/recipes/vegan-gluten-free-pumpkin-pie/