Ok, so if you’re anything like me and you crave sweets and the taste of the holidays, here’s an oh so delish pie that will definitely make even the non vegan’s mouth water…

What you’ll need…

Bottom Layer:

– 3 tbsp of corn starch (or tapioca)

– 1 1/2 cup + 1/3 cup of organic cane sugar (or whatever sugar you prefer)

– 1/4 cup + 3 tsp of organic coconut oil

– 2 1/2 tsp of vanilla extract

– 1 can of pureed pumpkin (I use organic)

– 3/4 cup of all purpose flour (I use Red Mill gluten free)

– 3/4 cup of cocoa powder

– 5 tbsp of coconut milk

– 2 tbsp of coffee

– 2 tsp of molasses

– 1/2 tsp of baking soda

– 1/2 tsp of salt

– 2 tsp of pumpkin spice (1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)

Pecan Crust:

– 1/4 cup of vegan butter (Earth Balance soy free)

– 1/2 cup of brown sugar

– 1/3 cup of flour

– 3/4 cup of chopped pecans (you can actually leave out if you don’t have it)

Mix all ingredients of the bottom layer starting with the wet, then slowly add the dry. Spread mixture evenly in a greased  pie baking dish. Mix together crust ingredients then sprinkle on top of bottom layer. Place in an oven at 35o° and bake for 15-20 min. Once cooked, let cool for 20 min then place in the fridge for about an hour until ready to serve!

Delish!!!

I served this last Thanksgiving and it was a hit!!