Perfect Vegan Gluten Free Pumpkin Pie 2016
15oz pumpkin puree ( 1 1/3c or one can)
1/4c coconut sugar
1/4c maple sugar
1/2c coconut milk/cream (can)
1T coconut manna
1T coconut oil
1T Kudzu root or arrowroot (blended with 2T water)
1”piece of fresh ginger
½” piece of fresh turmeric
1/4t pink salt
Add the kudzu root into a small dish and mix with the water a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.
In the blender, add the all of the ingredients including the kudzu slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.).
Pour the filling into your prepared, uncooked, piecrust and bake for 35-40 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.