Salted Caramel Pumpkin Pie (gf / Df)

• temps total: 2 hours 5 minutes

Ingrédients

Filling:

1 can pumpkin puree

3 eggs

⅓ cup maple syrup

⅔ cup full fat coconut milk

2 tsp vanilla extract

1 tbsp pumpkin pie spice

¼ tsp salt

Crust:

3 large medjool dates, pitted

3 cups gluten and dairy free graham crackers (8.5 oz) (I used @simplemills Honey Cinnamon Sweet Thins)

½ tsp salt

¼ cup coconut oil

Caramel topping:

1 cup coconut milk

¾ cup coconut sugar

¾ tsp salt

To make crust, preheat oven to 325°F. Add ingredients to a food processor and process until you have a fine crumb.

Grease a 9 inch pie dish or springform pan and add graham cracker mixture to your pan. Press into a thin layer, bringing the crust about 1 ½ inches up the sides of the pan. Bake for ten minutes.

To make filling, combine pumpkin puree and pumpkin pie spice in a large bowl and whisk well until seasoning is incorporated with pumpkin. Add in remaining ingredients and whisk until just combined. You want filling to be uniform but overmixing will cause air bubbles to form in your filling as it bakes.

Instructions

Pour filling into pie crust and bake for 45-55 minutes until the center is still loose enough to jiggle when you shake it lightly but not completely runny. The edges of the filling should be set but not cracking.

I like to turn the oven off and crack it open but let the pie cool in the warm oven for one hour before refrigerating.

To make caramel, combine ingredients in a large skillet over medium heat. Bring to a simmer then reduce heat to medium low and continue simmering for 15 minutes, stirring regularly, until caramel has thickened. Turn off the heat and allow caramel to cool completely. It will continue to thicken as it cools.

Caramel can be stored in the refrigerator until ready to serve. Pour caramel over pumpkin pie before slicing and serving.