Gluten Free Vegan Pumpkin Pie.
This pumpkin pie is a Thanksgiving classic that everyone will enjoy! This is an easy recipe with a great pumpkin flavor.
Ingredients
For the crust:
- ½ cup vegan buttery spread or vegan baking sticks chopped in small pieces
- 1 ½ cups gluten free flour
- ¼ teaspoon salt
- 1 teaspoon organic cane sugar
- 4 Tablespoons ice water
For the filling:
- 29 ounces pumpkin puree one large can
- 1 cup organic cane sugar
- ½ cup coconut cream
- ½ cup whipped aquafaba
- 4 Tablespoons tapioca starch
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
Instructions
- Use a pastry cutter to cut vegan buttery spread into some gluten free flour, sugar, and salt.
- Blend until the mixture resembles coarse crumbs.
- Add a little cold water and mix just until the dough comes together.
- Form the dough into a ball and cover with plastic wrap. Refrigerate for one hour. If you are short on time, you can put it in the freezer for about 30 minutes.
- Make the whipped aquafaba - pour chickpea brine into a mixing bowl and add ¼ teaspoon cream of tartar. Beat until stiff peaks form - about 10 minutes.
- Place the pumpkin puree and organic cane sugar in a clean mixing bowl and mix until combined. Add the coconut cream and aquafaba and continue to mix.
- Add the tapioca starch, spices, and salt. Mix on medium speed until smooth.
- Preheat the oven to 400 degrees. Remove the dough from the refrigerator and let it sit for 10 minutes.
- Place the pie crust dough on a large piece of parchment paper, and cover with another piece of parchment. Use a heavy rolling pin to roll out the dough.
- Peel off the top layer of parchment paper, and place a glass or metal 9 inch pie plate on the dough. Slide your hand under the bottom piece of parchment and flip the pie plate over.
- Peel off the parchment paper, and press the dough into the pie plate. The dough may rip a little - it's okay. It's quite delicate, but you can use your fingers to press it into the plate and smooth out any wrinkles or rips.
- Make a smooth or fluted edge with the pie dough. Pour in the pumpkin filling.
- Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees, and bake for 55-60 minutes. The top of the pie will darken slightly, and it will look firm. If the crust is getting too brown, you can place foil on the edge of the pan to cover the crust.
- Allow the pie to cool completely on a wire rack at room temperature. Do not place a hot or warm pie in the refrigerator, it will ruin the texture. Once the pie is completely cooled, you can store it in the refrigerator.
- Serve with vegan whipped topping or whipped coconut cream.
Notes
Aquafaba is canned chickpea brine or water. To prepare it, simply drain the water from a can of chickpeas into a mixing bowl, add ¼ teaspoon cream of tartar, and beat until fluffy with stiff peaks. It should take around 10 minutes.
If you don't want to use aquafaba, you could try a flax seed egg replacer instead, but I haven't tried that and am not sure how it would work out.
This pie can be made the night before and stored in the refrigerator.
Leftover pie should be stored in the refrigerator and eaten within 5 days.
Nutrition
Calories: 355kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 206mgPotassium: 260mgFiber: 5gSugar: 29gVitamin A: 16535IUVitamin C: 4.7mgCalcium: 47mgIron: 2.7mg
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