This pie is good. So good that QB thinks I could sell them. Not only is it tasty, but it’s very unique. It’s vegan. It’s gluten free. It’s low sugar. And it is so very delicious. –BUT it has a ton of calories!

Peach & Pumpkin Pie

(Vegan, Gluten Free, Low Sugar)

The pie crust is based on THIS: (paleo vegan pie crust) recipe, but I had to sub some ingredients.
Pie Crust
100g Almond Flour
190g Shredded Coconut
20g Coconut Flour
20g Arrowroot FLour
20g Garbonzo Bean Flour
80g Unsweetened SO delicious Coconut Milk Beverage
100g Coconut Oil
2T Maple Syrup

Pie Filling
700g Frozen Peaches
300g Can Pumpkin
2T Maple Syrup
16g ENER Egg Replacer (follow instructions on box)
80g Arrowhead Mills Gluen Free All Purpose Baking Mix
3g Cinnamon
1g each: Nutmeg, Cloves
4t NuNaturals White Stevie Powder (or equivalent)

Preheat oven to 350F. Spread shredded coconut on baking pan, and bake ~5-10 min or until it starts turning golden brown -careful not to burn. While coconut is toasting, combine flours. Melt oil in microwave and combine well with flours. Once coconut is toasted, combine with mixture. The mix will be a little dry. Add the coconut milk and mix well. From pie crust into pie plate. Take a fork and make holes throughout the crust then bake at 350F for about ~7-8min or until light brown. let crust cool slightly, then use filling of choice. This makes a good amount, you may have a little left over.

For the filling, cook peaches in pot with water. Cook until soft enough to mash, but drain water before mashing. Add pumpkin and maple syrup to peaches and stir. Combine spices, stevia, and GF baking mix, and slowly add to filling while mixing. Add the egg replacer last while mixing. Pour filling in pie crust. Again, you will probably have a little extra. Use the extra crust and filling to make a mini pie….that’s what I did to make sure the recipe was worthy of sharing with normal non-vegan non-health freaks. :-p