Crunchy Pecan Brownie Pumpkin Pie Topped with Vegan Whip Cream *

Pumpkin brownie layer
1 cup canned pumpkin
3/4 cup Yacon Syrup
1/4 cup coconut oil (softened)
3/4 cup almond flour
1/2 tsp vanilla
1 tbs arrowroot powder
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda

Pumpkin pie layer
1 cup canned pumpkin
2 tbs arrowroot powder
1 tsp vanilla
1/4 cup Yacon Syrup
1 tbs almond milk
1 1/2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

Pecan topping
1/2 cup vegan butter spread
1/4 cup Yacon Syrup
3/4 cup pecans


Coconut Whipped Cream
1 can coconut cream
1/2 tsp vanilla
1 tbs Yacon Syrup
Preheat oven 350 and lightly grease a pie pan

Brownie Layer In mixer or by hand mix coconut oil, pumpkin, vanilla and yacon syrup until blended, stir in almond flour, cocoa powder, baking soda, arrowroot powder and salt, mix all ingredients well.  Pour mixture into a pie pan, using a wet spatula spread evenly until smooth

Pumpkin Layer - In large mixing bowl mix pumpkin, vanilla, and milk, set aside - in a separate bowl mix arrowroot powder, yacon syrup, cinnamon, ginger and nutmeg - slowly add the dry ingredients to the wet ingredients and mix well - mixture should be smooth without lumps.  Take mixture and add to the top of the brownie mixture in the pie pan.

Pecan Topping - Mix all ingredients and sprinkle over the top of the pie

Bake for 40 minutes - remove from oven and cool for 30 minutes - transfer to refrigerator and chill for 2 to 3 hours - top with Vegan Whipped Cream

Vegan Whipped Cream
Pour coconut cream in large bowl and whip for 3 to 5 minutes, add yacon syrup continue to beat adding the vanilla - if you want a thicker whipped cream only use the solids and strain out the water from the bottom of the coconut cream can.

*modified Angela Liddon recipe