Gluten-Free Non-Dairy Pumpkin Pie

Ingredients

Crust

• 2 cups pecans
• 1 cup coconut
• 1/4 cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon sea salt

Filling

• 2 cups pumpkin
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 2 eggs plus 1 yolk
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt

Steps

1. Crust: put the pecans, coconut, maple syrup, melted coconut oil and sea salt in a food processor and process, then press into a pie plate.
2. Filling: mix the pumpkin, coconut cream, maple syrup, eggs and yolk, cinnamon, pumpkin pie spice, vanilla and sea salt, and pour into the crust.
3. The card doesn’t give a baking time or temperature.

Notes

Handwritten card titled “Gluten Free – NonDairy Pumpkin Pie”. The only direction on the card is “Put in food processor” for the crust; the rest of the steps are filled in from the ingredient list.

Photo: stock photo found online.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.