Plant-Based Pumpkin Pie

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Plant-Based Pumpkin Pie

Plant-Based Pumpkin Pie
Serves 8 • Total Time: 1 hour  • FODMAP rating: low to medium

1 (14 oz) can pumpkin
¾ cup of raw cashews (nut free option use canned full-fat coconut milk with 1/4 cup cornstarch)
¾ cup granulated sugar, preferably coconut
1 tablespoon cornstarch or arrowroot powder
1/3 cup plant milk
1 teaspoon vanilla extract
2 teaspoons Pumpkin Pie Spice
2 teaspoons ground cinnamon
Dash of cloves and/or All Spice
1/4 teaspoon salt

1½ cups almond flour
¾ cup flour as preferred (i.e. white, whole wheat, all-purpose, etc.)
3 tablespoons granulated sugar
½ teaspoon salt
7 to 8 tablespoons plant-based milk of choice, preferably unsweetened

1.In a bowl, add the almond flour, preferred flour, sugar and salt and mix well. 
2.Gradually add the milk a tablespoon at a time, stirring as you go until it starts looking clumpy and able to knead it into a ball.
3.Then, either roll out the pastry with a rolling pin or just press it into your dish or pan with your fingers. Be generous with your handling since there is not excess fat content in the crust.
4.Press crust into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
5.Prick all over the bottom of the crust with a fork. 
6.If preparing ahead of time, can place the dough as a ball in the refrigerator or as a pre-formed crust in the refrigerator up to 48 hours prior to baking or placed in the freezer for extended shelf life. When ready to bake, set out the frozen pie crust to thaw for 20 minutes (or to roll out the dough) prior to filling.

Pie Filling
1.Preheat the oven to 400°F.
2.Add the pumpkin, cashews (or coconut milk), granulated sugar, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, cloves, all spice and salt to a blender or a large bowl and combine well. 
3.Pour the pumpkin pie filling into the pie crust. 
4.Use a spatula to spread the pumpkin evenly and smooth out the top. 
5.Bake at 400 for 10 minutes then at 350 for 25 minutes. Place foil around the crust if it browns too quickly.
6.When you remove it from the oven, the edges might be slightly cracked and if the middle still looks wobbly. Let cool, and then if you used coconut milk instead of cashews, chill in the fridge for a minimum of 4 hours or overnight until it completely sets. 
7.Serve plain or with coconut whipped cream.

*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use chickpea flour instead of almond flour
*FODMAP Swaps: Use a higher proportion of refined white flour and start with ¼ cup of whole wheat or nut flours and increase proportions as tolerated

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