Ingredients
For the Filling:
1 can pumpkin purée
3 eggs
⅓ cup maple syrup
⅔ cup full-fat coconut milk
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
¼ teaspoon salt
For the Crust:
3 large Medjool dates, pitted
3 cups gluten and dairy-free graham crackers (8.5 oz). I love Simple Mills Honey Cinnamon Sweet Thins.
½ teaspoon salt
¼ cup coconut oil
For the Caramel Topping:
1 cup coconut milk
¾ cup coconut sugar
¾ teaspoon salt
Instructions
Preheat the oven to 325°F.
Add the graham crackers, dates, salt, and coconut oil to a food processor. Process until the mixture forms a fine, even crumb.
Grease a 9-inch pie dish or springform pan.
Press the mixture into the pan in a thin, even layer, bringing the crust about 1½ inches up the sides.
Bake for 10 minutes, then set aside.
In a large bowl, combine the pumpkin purée and pumpkin pie spice. Whisk until the spice is fully incorporated.
Add the remaining filling ingredients and whisk until just combined. Avoid overmixing to prevent air bubbles.
Pour the filling into the prepared crust.
Bake for 45–55 minutes, until the center jiggles slightly when gently shaken but is no longer runny. The edges should be set but not cracking. If the edges begin to crack, remove the pie immediately.
Turn off the oven, crack the door open, and let the pie cool inside for 1 hour. Then refrigerate until fully chilled.
In a large skillet over medium heat, combine the coconut milk, coconut sugar, and salt.
Bring to a simmer, then reduce the heat to medium-low. Continue simmering for about 15 minutes, stirring regularly, until the caramel thickens.
Remove from heat and let cool completely. It will continue to thicken as it cools.
Store the caramel in the refrigerator until ready to serve.
Pour the cooled caramel over the chilled pie just before slicing and serving.