Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

Jodi’s Liminal Pumpkin Pie Bars

Vegan, Gluten free

Happily serves 8

 

ALL ORGANIC INGREDIENTS 

CRUST

1 Cup soaked dates 

2 Cup walnuts

1/8 teaspoon of Himalayan salt

 

To make the crust:

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

FILLING

2 Cups Pumpkin (fresh or canned purée)

3/4 Cup Monk Fruit

1/2 Cup Almond Butter

2 Egg replacers

1 tsp Cinnamon 

2 tsp Allspice or Pumpkin Pie Spice

1/2 tsp Himalayan Sea Salt

Preheat oven 325.

Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

To make the Filling:

Combine ingredients and whisk until completely smooth.

Pour over baked Crust and bake for about 50-60 minutes.

Cool at Room temperature and then refrigerate.

Serve with Coconut Whip if desired.