Pumpkin pie is one of my absolute favourite desserts, but since I changed to a gluten-free, dairy-free, egg-free diet it seemed impossible to find a pumpkin pie I could eat.
This year, I decided to embark on recreating a healthy version of this dish that now only allowed me to eat but also tasted great. I’ll be honest I didn’t think the first go at it would turn out this great! So good, that I decided I should share it with everyone else looking for a good gluten-free vegan crust with a delectable pumpkin center.
Gluten-Free Vegan Pie Crust
Note: recipe makes two bottoms or a bottom and a top
1 cup brown rice flour
1/2 cup chickpea flour
1/2 cup buckwheat flour
1/4 cup arrowroot starch
2 tbsp cane sugar
pinch of salt
1/4 cup of coconut oil
1/4 cup olive oil
1/2 cup of water
1/4 cup cider vinegar
In a bowl combine all the dry ingredients and blend together. In a separate bowl, combine wet ingredients (oils, water and vinegar) and whisk together. Mix the wet ingredients into the dry ingredients until mixed well. Dough will be moist. Take out half the dough and place on parchment/wax paper. Place a second piece of paper on top of the dough and roll out to desired shape and insert in pie plate. Repeat.
Gluten-Free Vegan Pumpkin Pie Filling
Note: This makes a lot of filling. It can be one large pie or two smaller pies.
3 cups of cooked pumpkin (or 1 large tin)
1/2 cup pure maple syrup
1/2 cup non-dairy milk (I used almond)
4 tsp olive oil
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves
1/2 tsp salt
2 tbsp cornstarch
1 tsp agar powder
Combine all ingredients in a bowl and blend.
Pour filling into uncooked pie crust and place in the oven at 425F for 15 minutes. Reduce heat to 350F and cook for an additional 35 – 40 minutes.
Take hot pie out of the oven and allow to cool on the counter. To expedite the process it can be placed in the fridge or freezer. Should be stored in the fridge for best results.