Vegan + Gluten-Free Pumpkin Pie //

You guys. I can’t believe Thanksgiving is just two days away. I’m hosting my vegan + gluten-free holiday here in my humble abode and spent the majority of today cutting linen napkins. Now that I’m not covered in fabric threads, I wanted to share one of the recipes I am most excited about. I did a test run of this pumpkin pie last week, and let me just tell you, you need this on your menu for Thursday.

What you need…

6 Tbsp chilled vegan butter

1 1/4 cup 1:1 gluten-free flour blend

1/4 tsp salt

4-6 Tbsp cold water

(Pie filling)

1 1/2 cans pumpkin purée

1/4 cup maple syrup

1/4 cup brown sugar

1/3 cup unsweetened plain almond milk

1 Tbsp melted coconut oil

2 1/2 Tbsp cornstarch or arrowroot powder

2 tsp pumpkin pie spice

1/2tsp sea salt

What to do…
1. Add your gluten-free flour and salt to a large mixing bowl and whisk. Slice the chilled vegan butter in and work gently with a fork (careful not to overwork).

2. Add cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.

3. Transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for 30 minutes.

4. Once your dough is chilled, preheat oven to 350 degrees and prepare pie filling.

5. Add all pie ingredients to a large bowl and use a mixer to blend until smooth.

6. To roll out the crust, unwrap the disc and place it between two sizable layers of parchment paper. Use a rolling pin to gently roll it into the shape of your pie pan.

7. To transfer the crust, remove the top layer of parchment paper and gently lay the pie dish face down on top of the crust and use the support of the parchment paper to quickly but carefully invert it.

8. Gently use your hands to form it into the pan, working the crust up along the sides. If it cracks, it’s okay. Use your fingers to reform and shape the crust.

9. Pour filling into pie crust and bake for 60 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

10. Slice and serve with coconut whipped cream (I’ll be sharing my recipe soon!).

I will be sharing some other recipes this week. In the meantime, light some candles, turn on Elf, and stay tuned for more holiday tips and tricks.

3 thoughts on “Vegan + Gluten-Free Pumpkin Pie //

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s