Pumpkin Pie with Pecan Crust {Vegan, Gluten-Free}
 

Toasted Pecan Crust:
-2 cups raw pecan halves
-1/2 cup arrowroot powder
-2 tbsp coconut oil (melted)
-1 tbsp pure maple syrup
-pinch of sea salt

Pumpkin Pie Filling:
-1, 15-ounce can pure pumpkin purée 
-3/4 cup unsweetened almond milk 
-1/4 cup pure maple syrup
-2 tbsp coconut sugar 
-1 tbsp coconut oil (melted)
-2 tbsp arrowroot powder
-1 tbsp pumpkin spice
-pinch sea salt

Topping:
-Coconut whip (So delicious brand is good!)

Directions:
Heat oven at 350 degrees

CRUST:
-Place oven rack in the bottom position, leaving about 8 inches of space above it. 
-Scatter pecan halves on baking sheet. Toast in the oven for 5-7 minutes, until fragrant. 
-Place toasted pecan halves, arrowroot powder, coconut oil, maple syrup, and salt in the bowl of a food processor. 
-Process until no large chunks remain. 
-Transfer mixture to a 9-inch pie plate. Press into even layer on the bottom and up the sides. Freeze for 10 minutes.
-Wipe out food processor.

FILLING:
-Combine pumpkin purée, almond milk, maple syrup, coconut oil, arrowroot, pumpkin spice, and salt in the food processor. Process until smooth. Transfer to prepared crust and smooth the top.
-Loosely wrap aluminum foil around the pie, securing the ends by crumpling them together
-Bake pie on the bottom rack of the oven for 20 minutes.
-Remove foil and bake an additional 20-25 minutes, or until turning brown at edges
-Turn off oven and open door slightly. Let pie remain in the oven for 30 minutes. Do NOT skip this step.

TOPPING:
-Remove pie from oven and let cool completely on a rack.
-Refrigerate for a minimum of 6 hours before slicing and serving.
-Top with whipped cream