Vegan Pumpkin Pie (The Spunky Coconut)

Vegan Pumpkin Pie
gluten-free, grain-free, egg-free, dairy-free

Source: The Spunky Coconut.

Ingredients

Crust

• 2 cups almond meal flour (I use Bob's) or ground walnuts*
• 8 soft pitted dates (soak first if they are dry)
• 1 tsp cinnamon

Instructions

1. Add to food processor: almond meal flour or ground walnuts, dates, cinnamon. 
2. Puree until it begins sticking together. 
3. Press into a deep ceramic pie dish.

Note: You don't need to grease or line the dish first. The raw crust won't stick.

Ingredients
Filling

• 1.5 cups coconut milk
• 1.5 cups pumpkin puree
• 1/2 cup coconut sugar (which is low glycemic index)
• 20 drops vanilla liquid stevia
• 1/2 tsp sea salt
• 2 to 3 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp ground nutmeg
• 1/4 1/8 tsp ground cloves
• 1/2 tsp cardamom (optional)
• 4 tsp agar powder (Not flakes! You would need far more if you use flakes!)

Instructions

1. Add all ingredients except agar powder to a small pot. If you'd like a chai flavor, include cardamom.
2. Simmer till coconut sugar is just dissolved.
3. Add 4 tsp agar powder (Not flakes! You would need far more if you use flakes!).
4. Whisk agar powder vigorously while simmering for about one minute.
5. Pour over crust.
6. Refrigerate to set.I prefer to eat it room temperature.

Note: Ground walnuts are my favorite. I think they create a crust that tastes similar to a graham cracker crust. But I used almond flour in the photo above.