The Best Vegan Pumpkin Pie (gluten free)

A vegan, gluten free and refined sugar free pumpkin that truly tastes like the real deal! Made using whole food ingredients, this is sure to impress!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse yams and use a fork to pierce holes on each yam.

Step 2

Place them on a baking sheet and bake at 425F for 45-60 minutes or until completely cooked and tender when you cut into them.

Step 3

Cool and remove the skins.

Step 4

Place them in a bowl and mash with a fork until it forms a puree.

Step 5

Into a blender add in all the filling ingredients and blend until completely combined and smooth.

Step 6

Into a food processor, combine all crust ingredients and pulse into it forms a ball of dough.

Step 7

Place dough onto a hard surface or large cutting board and roll using a rolling pin (a large glass bottle or wine bottle also works in a pinch)

Step 8

Roll into a large circle about ¼ inch thick.

Step 9

Place a pie dish face down onto the dough.

Step 10

Flip the pie dish over, holding onto the dough.

Step 11

(This is an easier way to get the pie dough into the dish.)

Step 12

Use your hands to press down the dough into the dish/

Step 13

Use a fork to pierce holes into the bottom of the crust.

Step 14

Pour the pumpkin pie filling into the dough and use a spatula to smooth out the top.

Step 15

Loosely cover the edges of the crust using strips of tin tin foil to prevent burning of the crust.

Step 16

Bake at 350F for 40 minutes.

Step 17

Remove and allow to cool to room temperature.

Step 18

Refrigerate for several hours or overnight before serving.

Step 19

Top with vegan whipped cream and enjoy!

↑Support creators by visiting their site 😊