Pumpkin Pie with Gluten Free Crust

Made with Pure Maple Syrup

🥧PUMPKIN PIE WITH GLUTEN FREE CRUST🥧

We roasted a pie pumpkin, but you can totally use pumpkin purée!! Release the idea that anything needs to be a certain way 💯💯

What you’ll need:

For the crust:
2 c Original Best Ever Granola
3 Tbsp pure maple syrup (we use Paul Family Farms)
Butter or coconut oil for greasing the pan

For the pie:
1 pie pumpkin, roasted (see instructions below) or 1 1/2 cans pumpkin purée
4 eggs
1 (12-13oz) can sweetened condensed milk of choice (we used coconut)
1 Tbsp sugar
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground clove
Pinch sea salt

What you’ll do;

Preheat oven to 425 degrees

Combine Best Ever Granola and syrup in a food processor or high-speed blender. Purée until the consistency of moist graham cracker crumbs

Grease pie pan. Press granola mixture into pan using a spatula.

Pop crust into preheated oven for 6 minutes.

Meanwhile, combine pumpkin purée with remaining ingredients into a food processor and purée until smooth. No need to wash processor between crust and this step!

Transfer mixture to the pan with prepared pie crust. Pop into preheated oven for 15 minutes.

Reduce heat to 350 and bake for an additional 45-60 minutes, or until a toothpick slides out smooth.

Enjoy the smell of your home as you bake this pie, and enjoy with people you love this season!! 🥧

Top with whipped cream of choice just before serving if desired . Serves 6

{ 🎃 If roasting a pie pumpkin, preheat oven to 425.

Remove pumpkin stem, cut in half and scoop out seeds. Place face down a rimmed baking sheet lined with parchment paper. Pop into oven for 40 minutes, or u til a fork slides easily through the top of the pumpkin.

Allow to cool, then scoop out flesh. Transfer flesh to a food processor or high speed blender to purée. You can do the roasting and/or puréeing up to 5 days ahead of time! Store in the fridge until you’re ready. }