Vegan Pumpkin Pie
Ingredients
Pie Crust
-
1 ½
cups
gluten-free all-purpose flour
-
½
teaspoon
xanthan gum
-
½
teaspoon
kosher salt
-
½
cup
plant-based butter
-
6–8
tablespoons
ice water
Filling
-
15
ounces
canned pure pumpkin puree
-
1
can
coconut cream
-
⅓
cup
coconut sugar or brown sugar
-
½
cup
sugar or granulated sugar substitute
-
3
tablespoons
arrowroot starch or cornstarch
-
¾
teaspoon
kosher salt
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
½
teaspoon
ground ginger
-
¼
teaspoon
allspice
-
1
teaspoon
vanilla extract
-
¼
cup
glazed nut halves (optional)
Instructions
- Prepare the crust by mixing the flour, xanthan gum, and salt, then grate in the butter and mix until crumbly.
- Add ice water gradually until the dough holds together, then shape into a disk and chill for at least 1 hour.
- Preheat the oven to 375°F and roll out the chilled dough to fit a pie pan.
- Parbake the crust for 10 minutes, then remove the weights and bake for an additional 7-8 minutes until golden.
- For the filling, blend all filling ingredients until smooth.
- Pour the filling into the parbaked crust and bake for 10 minutes at 400°F, then reduce to 350°F and bake for 50-60 minutes.
- Cool the pie to room temperature, then refrigerate for at least 3 hours before serving.
- Serve with optional glazed nuts or coconut whip.
Nutrition Facts (estimated)
Servings
8 slices
Calories
362
Total fat
11.1g
Total carbohydrates
62.8g
Total protein
2.3g
Sodium
303mg
Cholesterol
0mg
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