Pumpkin pie with pecans, vegan, gluten free

Ingredients

• 1 pcs Homemade vegan pie crust
• 400 g Pumkin, cooked and pureed
• 120 ml Almond milk
• 160 g Coconut oil, room temperature
• 4 tbsp Applesauce, unsweetened
• 120 g Cane sugar
• 65 g Gluten free flour mix
• 60 g Pecans, halved
• 1 1/2 tbsp Corn starch
• 1 pinch Nutmeg, ground
• 1 pinch Salt
• 1 pinch Cloves, ground
• 1 1/4 tsp Cinnamon, ground

Method

1. Preheat oven to 180°C.
2. Combine the flour with 4 tablespoons coconut oil and 80g sugar.
3. Mix well until you get moist crumbs.
4. Add the pecans and combine well.
5. Now beat the remaining sugar and coconut oil using an electric mixer for 1 minute until fluffy.
6. Add the applesauce, pumpkin purée, cinnamon, cloves, nutmeg, cornstarch, and salt then finally beat in almond milk.
7. Scoop out this mixture into the baked pie crust and top with the pecan streusel.
8. Bake for 1 hour at the center of the oven, until it rises and turns golden.
9. Insert a toothpick at the center just to be sure, it should emerge with very few moist crumbs.
10. Remove from oven, cool, then serve.