UP-SIDE-DOWN PUMPKIN PIE CRISP

Pumpkin pie really needs no introduction. It's a fall classic, at least in our home, and is one enjoyed over and over again. This is a gluten free twist on the traditional pie and crust. Enjoy!

[THE RECIPE]

CRUST / TOPPING:

2 c. gluten-free old fashioned oats
1/4 c. unrefined, organic coconut oil, melted
1/2 c. raw, unfiltered honey or maple syrup
1/2 c. gluten-free all-purpose flour or brown rice flour

1/2 tsp. ground cinnamon

3/4 tsp. vanilla extract

pinch of sea salt

splash of almond extract

Combine all ingredients in a medium size glass mixing bowl. Preheat oven to 375 degrees. Gently press into glass pie dish and bake at 375 degrees for 12 minutes. Remove and set aside.

PIE FILLING:

2 c. of homemade pumpkin puree
1/2 c. raw, unfiltered honey or maple syrup
1 c. homemade non-dairy milk [homemade coconut, walnut or cashew milk works great here]
3 T. ground chia seeds mixed with 9 T. of warm water [should form thick gel]
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/4 tsp. ground ginger
1/4 tsp. ground cloves

Place all in a blender. Blend on high until smooth and creamy. Preheat oven to 425 degrees. Pour pumpkin mixture over prepare crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 50 - 60 minutes or until the center of the pie firms up and cracks form.

Remove from oven and cool until pie dish is room temperature and than transfer to refrigerator to cool completely. Cut slices of pie and gently flip onto serving plates. Top with homemade cashew whipped topping.