This gluten-free, soy-free, and vegan pumpkin pie is a nutrient-packed dessert that is as delicious as it is healthy. Agar powder is a seaweed gel that will cause the filling, when cooked and cooled, to become firm. You will need one medium sugar pie pumpkin for this dessert, though butternut squash works as well.
Ingredients
Crust
⅓ cups
raw pecans
1 cups
brown rice flour
½ cups
arrowroot powder
½ teaspoons
sea salt
6 tablespoons
organic palm shortening
5 tablespoons
cold
water
Filling
¾ cups
raw cashews
½ cups
water
3 cups
cooked
sugar pie pumpkin
(1 medium pumpkin)
¾ cups
maple syrup
¼ cups
arrowroot powder
1¼ teaspoons
agar powder
2 teaspoons
cinnamon
1 teaspoons
ground ginger
¼ teaspoons
ground nutmeg
¼ teaspoons
ground cloves
