
I just noticed that it's been way too long since I posted any recipes. So I'm about to change that! And I will start with this amazing pie recipe from Oh She Glows. I'm posting it here because I've included a few things that I discovered were missing when I made it the first time. So here it is, right in time for Thanksgiving, or any time! Yum!!!

Pumpkin brownie layer
- 1 cup canned pumpkin
- ¾ cup organic cane sugar
- ¼ cup coconut oil, softened
- ¾ cup all purpose unbleached flour or spelt flour
- 1 ½ teaspoon vanilla extract
- 1 tablespoon cornstarch or arrowroot
- ¼ cup cocoa powder
- 1/8 teaspoon sea salt
- ½ teaspoon baking soda (NaHCO3)

Pumpkin pie layer
- 1 cup canned pumpkin
- 2 tablespoons cornstarch or arrowroot
- 1 teaspoon vanilla extract
- 1/3 cup organic cane sugar
- 3 tablespoons almond milk
- 2 teaspoons pumpkin pie spice (or 1 ¼ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg)
- ½ ounce vegan dark chocolate, grated

Pecan topping
- ¼ cup Earth Balance vegan butter, chilled
- ½ cup succanat sugar (or brown sugar)
- 1/3 cup all purpose flour or spelt flour
- ¾ cup pecans

Preparation:
Preheat oven to 350 °F
Pumpkin brownie layer
Preheat oven to 350 °F
Pumpkin brownie layer
- Mix coconut oil, pumpkin, vanilla, and sugar in a mixer (or by hand) until blended well.
- Sift in flour, cocoa powder, cornstarch, baking soda, salt, and mix until incorporated.
- Transfer to a 8” or 9” pie pan.
- Spread until smooth.

Pumpkin pie layer
- Mix pumpkin, vanilla, and milk in a large bowl.
- Mix cornstarch, sugar, and pumpkin pie spice in a small bowl.
- Slowly add the dry ingredients to the wet ingredients and mix until the clumps are gone.
- Pour over the brownie mixture.
- Garnish with grated chocolate.

Pecan topping
- Place the Earth Balance, sugar, and flour inside of a food processor and pulse until the mixture is crumbly.
- Add the pecans and pulse until the pecans are broken up and the mixture is crumbly.
- Sprinkle mixture over the top of the pie.

Finishing
- Place the pie in the center of the oven and bake for 35-40 minutes.
- Remove from oven and cool for 20-30 minutes.
- Chill in the refrigerator for 1 ½ hours.
- Serve with coconut whipped cream or vegan vanilla ice cream.