Pumpkin Pie With Cinnamon Nut Crust
[Vegan, Gluten-Free]

To Make the Vegan Sweetened Condensed Milk:

1. Simmer 3 cups of almond or soy milk with 1/2 cup of sugar for 2 hours until it is thick and about 3/4 cup in volume.

To Make the Pie:

1. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil, and maple syrup
2. Press into a 10-inch tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
3. Add warm water to the egg replacer and whisk smooth
4. Combine all the ingredients together in a large mixing bowl and whisk smooth
5. Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
6. Cool completely then whip the coconut fat with the confectioner's sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream