Vegan Gluten-Free Pumpkin Pie
yield: 10 SERVINGS
prep time: 30 MINUTES
cook time: 60 MINUTES
total time: 1 HOUR 30 MINUTES
Buttery pie crust with a silky rich pumpkin filling, perfect for the holidays.
For the Pie Crust:
- 1 and 1/2 cups all purpose gluten-free flour
- 1/8 teaspoon salt
- 5 tablespoons cold vegan butter (such as Earth Balance)
- 1 tablespoon organic cane sugar
- 3-4 tablespoons cold water
For the Pie Filling:
- 15 oz. pumpkin puree
- 1/2 cup organic brown sugar
- 2 tablespoons maple syrup
- 1/2 cup coconut milk - from the can
- 1/4 cup arrowroot powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 tablespoon vegan butter
- 1 teaspoon vanilla extract
For the pie crust: In a mixing bowl, whisk the gluten-free flour and salt together. Add the vegan butter, and use a pastry cutter to cut in the butter until you get a crumbly texture.
Add in a tablespoon of water at a time until you can form a dough. The less water the better, and don't overmix. Form dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes at least so it'll be super cold. Meanwhile, mix the filling.
For the Pie Filling: Combine all the pie filling ingredients into a mixing bowl, and mix up using a handheld mixer until the filling is well combined.
Pre-heat the oven to 350 degrees, and grease a pie pan with vegan butter or coconut oil.
Roll the ball of pie dough between two pieces of parchment paper into a circle using a rolling pin. Lift off the top piece of paper and flip the other side over the pie pan. Remove the other paper sheet, and press the dough around the pan using your hands.
Pour the filling over the pie dough, and spread it evenly. Bake for about 60 minutes until the middle is cooked (it may be slightly jiggly) and the crust is slightly browned.
Let cool completely. Place the pie into the fridge and let set for at least 4 hours (overnight is best). Serve with non-dairy whipped topping if desired.