I LOVE pumpkin pie (um…. ok, if you are following me and reading my blog, you know I love pumpkin anything!) and look forward to it every November! It’s my favorite Thanksgiving dessert. Sometimes it’s comforting to have a traditional favorite at a meal and not invent/reinvent new dishes every time! (don’t worry.. I’m going to be making my pumpkin almond brownies too!) Having traditional AND new is always a nice combo. Don’t you think? 🙂
I’ve made MANY variations over the years from a pumpkin pudding (crustless pumpkin pie) to a pecan crust, no bake to bake… you name it!
I’ve been in the kitchen trying many new variations these past few days and this is my favorite one! Just like the traditional kind, but all organic, naturally sweetened, vegan & gluten free… but I swear no one will know! Your friends, family and guests will just know it’s homemade and SO YUMMY!
The crust is light, it’s just perfect! The pumpkin filling tastes like it should with the seasoning just right, and… it stays together (the last one I made melted within 5 minutes of being outside of the fridge! Cutting it was a mess!). It was so easy and fast and I think VERY professional looking! In fact, I like it SO much I’m bringing it to 3 different Thanksgivings this year! 🙂
Wishing you a tasty and festive, pumpkin filled Thanksgiving!
(PS – if you were curious, it is both Adult AND Baby/Toddler approved!)
Vegan & Gluten-Free Pumpkin Pie
- 1 ¼ cup gluten-free flour (I used Bob’s Red Mill)
- ¼ cup cold water
- 6 Tbsp vegan butter (I used Earth Balance Buttery Spread), chilled
- ¼ tsp pink Himalayan salt
- 2 ¾ cups pumpkin puree
- ¼ cup maple syrup
- ¼ cup coconut crystals
- ⅓ cup unsweetened almond milk
- 2 ½ tbsp arrowroot powder
- 1 tbsp coconut oil, melted
- 1¾ tsp pumpkin pie spice
- ¼ tsp sea salt
- Combine flour and salt in a mixing bowl.
- Add in the vegan butter and cut with a knife or pastry cutter to mix gently. It’s best if the butter is firm when you do this.
- Add water a little at a time until it becomes a dough.
- Wrap the dough in plastic wrap and flatten slightly so it can cool all the way to the center.
- Put in in the refrigerator for 30-45 minutes.
- Preheat oven to 350F.
- Roll out the dough between two sheets of wax or parchment paper until about ½” to 1″ larger than your pie pan.
- Remove the top paper and place the pie pan upside-down on top of the crust.
- Flip the crust and pan right-side-up and peel off the other paper.
- Mold into the pan with your fingers.
- Add all pie ingredients to a Vitamix or blender and blend until smooth.
- Pour filling into crust and bake for 60-65 minutes. The crust should be golden brown and the filling will start to have cracks in the top.
- Remove from the oven and let the pie cool.
- Refrigerate for at least 4-6 hours, until cool and fully set.