Pumpkin Pudding Pie with Caramel Sauce & Toasted Pecans



Caramel, pecans, pumpkin...it's the fall season in pie form. A unique option for the upcoming holidays.
Difficulty: Medium | 8 - 10 Servings | Time:

Ingredients

1 gluten free, pre-made pie crust (Down in the Valley)

Filling
¾ C firmly packed brown sugar (Wholesome Sweeteners)
½ C dairy free butter (Earth Balance Buttery Sticks)
1 C cooked mashed pumpkin (Farmer's Market)
2 eggs
1 ½ C pancake mix (Really Great Food Company or Hodgson Mill)
1 tsp ground coriander
½ tsp cinnamon
½ tsp cloves

Sauce
½ C dairy free butter (Earth Balance Buttery Sticks)
1 ¼ C firmly packed brown sugar (Wholesome Sweeteners)
2 Tbsp agave
½ C whipped topping (So Delicious CocoWhip)

Extra
toasted pecans

Directions

Filling
In a large bowl, beat brown sugar and ½ C of Earth Balance until light and fluffy. Add pumpkin and eggs; blend well. Stir in pancake mix, 1 tsp coriander, cinnamon and cloves. Spoon mixture into pie crust-lined pan. Bake at 375 degrees for 35 to 45 min or until top springs back when lightly touched in center.

Sauce
In Medium saucepan, melt 1/2 C df butter; stir in brown sugar and agave. Bring to a boil; cook until sugar dissolves, about 1 min, stirring constantly. Stir in whipped topping; return to a boil. Remove from heat. Serve sauce over warm pie and garnish with chopped pecans if desired.


ALLERGEN & DIET

GLUTEN FREE (all)
DAIRY FREE
SOY FREE
EGG FREE
NUT FREE
PALEO
VEGAN

MEAL

BREAKFAST
LUNCH
DINNER
SNACKS
DESSERT
CONDIMENTS

DIFFICULTY



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