24 gluten free Graham crackers
1/3 cup vegan butter
¼ cups sugar or Xylitol
Begin by crushing 24 graham cracker squares to yield 1-1/2 cups crumbs. In a mixing bowl, combine the crumbs with 1/4 cup sugar. Melt 1/3 cup butter; add to crumb mixture and blend well. Press mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 for 7-10 minutes, let cool then bake pie.
Pumpkin Pie
2 egg replacer
1 (15 oz) can pumpkin
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB agave syrup
2 egg replacer
1 (15 oz) can pumpkin
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB agave syrup
¾ cup canned coconut milk
Preheat oven to 350. Mix all ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into deep dish pie crust. Bake for 50-60 minutes until set. If the pie is getting brown but not firm enough cover with foil and bake until set. It will also set more after it cools.
Preheat oven to 350. Mix all ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into deep dish pie crust. Bake for 50-60 minutes until set. If the pie is getting brown but not firm enough cover with foil and bake until set. It will also set more after it cools.
You can find the Gluten Free Graham Crackers at Whole Foods but they are not in the Gluten Free aisle. It is with the regular Graham Crackers and I think there are some ice cream cones on that aisle too. I made this with Coconut Milk Whipped Cream! Wonderful!
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