Vegan Gluten-Free Pumpkin Pie
Ingredients
The crust
-
1 ¼
cup
Bob’s Red Mill 1:1 Gluten-Free Flour
-
¼
tsp
salt
-
6
Tbsp
cold vegan butter
-
4-6
Tbsp
ice cold water
The filling
-
2 ¾
cups
pumpkin puree
-
¼
cup
maple syrup
-
¼
cup
brown sugar
-
⅓
cup
unsweetened plain almond milk
-
1
Tbsp
olive oil (or melted coconut oil)
-
2 ½
Tbsp
cornstarch or arrowroot powder
-
1 ¾
tsp
pumpkin pie spice
-
¼
tsp
sea salt
For serving (optional)
-
to taste
Coconut Whipped Cream
-
to taste
Vegan Pumpkin Pie Ice Cream
Instructions
- Prepare the crust by mixing gluten-free flour and salt in a bowl, then cut in the cold vegan butter until incorporated.
- Add ice cold water gradually until a crumbly dough forms, then shape into a disc and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (176°C) and prepare the pie filling by blending all filling ingredients until smooth.
- Roll out the chilled crust between parchment paper and fit it into a pie pan.
- Pour the filling into the crust and bake for 58-65 minutes until the crust is golden and the filling is slightly jiggly.
- Let the pie cool completely, then refrigerate for 4-6 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
211
Total fat
8.5g
Total carbohydrates
31.4g
Total protein
1.6g
Sodium
204mg
Cholesterol
0mg
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