Fudgy Pumpkin Pecan Pie

This recipe combines 3 classic holiday pies - Fudge, Pumpkin, and Pecan – into one Gluten Free, Dairy Free, Vegan, reduced sugar treat!

Course Dessert

Cuisine Indian

1 store bought 8 inch gluten free, dairy free pie crust or make your own (my recipe below)
1 cup pecan pieces
3/4 cup pure canned pumpkin
1/3 cup Truvia Sweetener (regular not baking blend)
1/4 cup + 2 tablespoons melted vegan, dairy free margarine (I used Earth Balance Natural Buttery Spread)
1/4 cup unsweetened cocoa powder
1/4 cup gluten free flour (I used Namaste Foods Perfect Flour Blend)
1/4 cup sugar
1 tablespoon pumpkin pie spice
1/2 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground flaxseed
1/4 teaspoon nutmeg

Preheat the oven to 350.
Soak ground flaxseed in the coconut oil in a small bowl.
Mix melted margarine, pumpkin, and vanilla together
Stir in sugar, Truvia, and the ground flaxseed with the coconut oil until everything is mixed together well.
Mix remaining dry ingredients together (except pecans) and slowly stir into the rest of the mixture.
Once everything is mixed together, gently stir in the pecans.
Spoon into pie crust and bake at 350 for 25-30 minutes.

Mix the milk and oil together.
Quickly mix in the rest of the ingredients.
Need together for a couple of minute (note this dough is oily).
Divide dough into 2 equal portions; each portion should be enough for a 9 inch pie pan.
Put 1 port of dough into the center of a pie pan and start pressing the dough to the edges until you have a thin layer of dough covering the bottom and sides of the pan.
Set aside in refrigerator if your pie filling is not ready yet.