3tbspcoconut sugaror granulated sweetener of choice
pumpkin pie filling
17 oz can sweetened condensed coconut milkLet's Do Organic
115 ozcan pumpkin puree
½cupcoconut sugaror granulated sweetener
¼cup tapioca flour (starch)or arrowroot flour
1tsp vanilla extract
1 tsp cinnamon
1tsp pumpkin pie spice
¼tsp sea salt
vegan whipped toppingoptional
Preheat the oven to 350 F. Place the pretzels and sugar into a food processor or high performing blender and blend until fine crumbles form. Add in the melted butter and pulse just until combined. Press the pretzel crust into the bottom and up the sides of a 9-inch pie pan. Place the pan on a piece of tin foil and fold the tin foil over so that it just covers the crust.
Rinse the food processor or blender and then add the filling ingredients. Blend until smooth. You may need to stop and scrape the sides as needed.
Pour the filling into the crust and use a spatula to smooth the filling to the edges. Bake the pie for 40-50 minutes. The center will still fill jiggily but will set as it cools. Once the pie has cooled, chill it for at least 4 hours before serving.
This pie is best if served within 48 hours. Store in an air-tight container or gently wrapped in plastic wrap.