Vegan Gluten Free Pumpkin Pie

~Crust~

Pecans

Coconut shreds

Oats

Grind together

Then bind with coconut milk

(Measured by sight, to be enough for one pie crust)

~Filling~

Pumpkin 1 can

1 c maple syrup

1/4tsp Cardamom

1 pkg nori tofu firm

1/2 tsp sea salt

2 tsp vanilla

Blend all

Pour filling on crust

Bake at 350F for 1 hour

(I came up with the crust, which I am thankful to GOD for. Glad that it can be used in different dishes including cheesecake😊)

Adapted the filling from Kyong Weathersby (she has cookbooks and shares some recipes on her Facebook page as well)

Pumpkin Nutritional Benefits

• Rich in Vit A

• High Antioxidant Content

• Potassium, Vit C & Fiber may benefit heart health

• Contains compounds that promote healthy skin

For one, it’s high in carotenoids like beta-carotene, which your body turns into vitamin A.

In fact, one cup (245 grams) of cooked pumpkin packs 245% of the RDI for vitamin A.

Studies show that carotenoids like beta-carotene can act as a natural sunblock

Once ingested, carotenoids are transported to various organs including your skin. Here, they help protect skin cells against damage from harmful UV rays.

Pumpkin is also high in vitamin C, which is essential for healthy skin. Your body needs this vitamin to make collagen, a protein that keeps your skin strong and health ( https://www.healthline.com/nutrition/pumpkin#TOC_TITLE_HDR_8 )

Please let me know how your pie turns out if you bake one! Thank you😊