Plant-based and gluten-free key pumpkin pie made with a Coconola crust and a refined-sugar-free pumpkin filling. Enjoy a slice for the holidays or anytime!
Can you believe that December is almost half way over?!
I’m really excited to take some time off the next few weeks to decompress, relax, and reflect.
For many of us, it feels like it was a tough year.
For me, it felt like an uphill sprint on a sharp incline and I’m still trying to catch my breath.
It was filled with lots of change, lots of learning, but also lots of love and recipes.
So let’s end the year on a sweet note, shall we?
This Pumpkin Pie with Coconola Crust is the perfect pie to plate this holiday season.
This plant-based pie is made with a creative Coconola crust and a refined-sugar-free pumpkin filling.
I need you to try a slice before 2021 is over!