Vegan Gluten-free Pumpkin Pie
This is my very favorite pumpkin pie recipe and soon it will be yours! It’s a flavorful and creamy Vegan and Gluten-free Pumpkin Pie made from scratch, using just basic wholesome ingredients. Easy to make, lasts at least for a week in the fridge and freezes well.
Ingredients
For the Pumpkin Puree
- 25 ounces fresh pumpkin
For the Crust
- 1 ⅔ cups GF all-purpose flour
- ⅓ cup almond meal
- ½ cup + 1 tablespoon plant based butter , cut into cubs
- ¼ teaspoon salt
- 2 tablespoons sugar , optional
- 1-2 tablespoons water , cold
For the Filling
- 2 cups pumpkin puree (cooked pumpkin with nothing added) or a 15-ounce can
- ½ cup plant based milk
- 3 tablespoons almond butter
- 4 tablespoons cane sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 3 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
Instructions
For the Pumpkin Puree
- To Roast the Pumpkin, preheat oven to 350ºF / 175 ºC. Remove the stem, halve the pumpkin and remove the seeds with a spoon. Cut into wedges or cubes. The smaller the cuts the faster it will be roasted. Line a baking sheet and place the pumpkin cubes. Roast it for about 30 minutes, until fork-tender. Let it cool and transfer to a food processor or blender. Process until very smooth.
For the Crust
- To Make the Crust, start by mixing the flour, almond meal, butter, salt and sugar in a large bowl. Use your fingers or a pastry blender to gently mix it in. Measure one tablespoon of cold water and stir it around. Once the dough starts to form large clumps, transfer it to a lightly floured surface and form it into a ball. Flatten into 1-inch thick disc and and wrap in plastic wrap. Refrigerate for at least one hour.
- If using a food processor, add the flour, almond meal, butter, salt and sugar into it and pulse a few times to combine. Add the water and keep processing until the dough begins to come together. Wrap and refrigerate.
- Once the dough is chilled, preheat the oven to 350ºF/ 175ºC, and prepare the pie filling.
For the Filling
- To Make the Filling, add all the ingredients to the same processor (clean first if you want but not necessary), and process until smooth and well combined.
- Roll out the chilled pie crust between two layers of parchment paper, into a 12-inch circle. Remove the top layer of parchment paper and transfer the dough into a 9-inch pie dish. Gently fit it in, trim any excess dough with a sharp knife, and decorate the edges.
- Pour pumpkin pie filling into the crust and bake for around 40 minutes or until the center looks just set. Remove from the oven and let cool completely before cutting.
- Serve with soy whipping cream or whipped coconut cream. Enjoy!
Nutrition
Calories: 214kcalCarbohydrates: 40gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 63mgPotassium: 401mgFiber: 5gSugar: 17gVitamin A: 13660IUVitamin C: 8mgCalcium: 77mgIron: 2mg
Additional Info
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