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Celine's Vegan Gluten Free Pumpkin Pie

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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Holiday, Pies
Cuisine Dessert, Gluten-Free, Vegan
Servings 2 9" deep dish pies

Ingredients
  

  • 2 3/4 Cups Organic Pumpkin Puree 2 cans
  • 1 1/4 Cups Organic Raw Cashews soaked in hot water for 2 hours
  • 1/4 Cups Organic Coconut Cream liquid poured off
  • 1/3 Cups Organic Cane Sugar
  • 1/4 Cup Maple syrup
  • 1 tsp Vanilla
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground All Spice
  • 2 tsp salt
  • 2 tsp Lemon Juice
  • 2 Tbl Arrowroot Powder

Instructions
 

  • Preheat oven to 350. Add all of the ingredients to a high speed blender or food processor and blend for 3 minutes until smooth. Pour into 2 9" deep dish raw pies shells. Bake at 350 for 35-45 minutes until top is slightly golden and pies are just set. Allow to cool 2 hours before setting in fridge. Store pies sealed in the refrigerator up to a week. Or freeze for 1 month.