The standard icons for fall are brilliant colored leaves and ripe pumpkins!  One you COULD eat… the other you LOVE eating!  Wheat Free, Dairy Free, Sugar Free!

Pecan Crusted Pumpkin Pie

Ingredients:
1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy or almond milk
1/3 cup soy cream
1 C sugar equivalent from artificial sweetener ( ie: Splenda)
2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 teaspoon salt

Crust:
1 cup pecan pieces (frozen)
2 T melted dairy free margarine ( ie: Celeb)
2 T sugar equivalent from artificial sweetener

Directions:

Crust:
1) Place frozen pecans into a food processor or blender. Use the Pulse feature until the largest pieces are as big as lentils or split peas.  Do not over chop.
2) Add the margarine and the sweetener. Blend until it’s mixed evenly
3) Pour it into a pie pan and mold the crust to the pie pan evenly covering the sides and bottom evenly.

Filling:

1) Preheat oven to 425 F.
2) Blend together all ingredients.
3) Pour into the crust.
4) Place pie in the oven and turn the heat down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn’t soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it’s probably done.

Cool and serve with whipped topping. (Nutri whip has A dairy free topping.  Check your ingredients!)