*Recipe below* (This is my first baking video so bear with me, I definitely talked too much and I only have 90 seconds to get it all out there. I know for next time NOT to do that HAHA😂😂) To die for dairy free, gluten free, and vegan friendly pumpkin pie recipe!!🥧 Crust: Stir together: -1 1/4 cup Bob’s red mill gluten free flour -6 tablespoons of small and thinly sliced COLD vegan butter (I used Miyokos unsalted) -4-6 tablespoons of ice cold water (do NOT use more then that!) -Mix it all together until it’s a crumbly consistency -Roll it into a disc on parchment paper -Put it in the fridge for 30 minutes minimum but you can do overnight! :) Before you start on the filling *preheat the oven to 350* Filling: Mix together: -1 1/2 15 oz cans of pumpkin puree (you can use the other 1/2 to make PUPkin pies for your dog which will be shown in my next video) -1/4 cup of maple syrup -1/4 cup and 2 tablespoons of brown sugar -1/3 cup unsweetened plain almond milk -1 tablespoon olive oil -2 1/2 tablespoons of cornstarch -2 teaspoons of pumpkin pie spice -1/4 teaspoon salt •Take your crust out of the fridge and roll it out with a rolling pin •coat your pie tin in coconut oil spray •start forming your pie crust, I like to just plop it in the tin and mold it myself, I also like mine super thin because I’m not much of a crust person, so do that to your preference!! •pour in the pie filling •put it in the oven at 350 for 58 minutes! •let it cool and then refrigerate for a few hours, preferably over night! •serve with coconut whipped cream (my favorite is so delicious) *ENJOY!!!!* Let me know how yours turned out🥰💕