Gluten Free Maple Pumpkin Pie
Ingredients
Gluten Free Pretzel Crust
- 1 bag Gluten Free Pretzels FitJoy Gluten and Grain Free Pretzels were used.
- 1/3 cup maple syrup
- 2 Tbs Dairy Free Butter
Maple Pumpkin Pie Filling
- 1 can pumpkin puree
- 2/3 cup maple syrup
- 2/3 cup coconut milk full fat
- 2 tsp pumpkin spice
- 4 eggs
Candied Maple Pretzel
- 1/4 cup maple syrup
- 1 tsp pumpkin spice
- 1 cups gluten free pretzels
Instructions
Gluten Free Pretzel Crust
- Preheat oven to 350.
- Crush pretzels for crust in food processor.
- Add in maple syrup and melted dairy free butter.
- Divide among a greased 12 tin muffin pan and press with back of measuring cup to form crust.
Maple Pumpkin Pie Filling
- Whisk together all filling ingredients.
- Divide over the pretzel crusts.
- Bake 25-30 minutes or until the center jiggles but is not wet.
Candied Maple Pretzels
- In a small saucepan bring to boil maple syrup and pumpkin spice.
- Fold in pretzels.
- Let cook for about 3 minutes, stirring constantly.
- Pour onto wax paper and let cool.