Gluten Free Vegan Pumpkin Pie

Gluten Free Vegan Pumpkin Pie

Gluten Free Vegan Pumpkin Pie

Want to try out an alternative to this classic Holiday dessert? Here is an AMAZING recipe for a gluten free crust and vegan pumpkin goodness.

Recently I was diagnosed with Celiac disease, to put it plainly, an extreme form of gluten intolerance. This has been a new challenge for Jared and I simply due to the fact that eating vegan is already hard enough and when you throw in more restrictions to the mix it gets even trickier.

So far its been a journey to find flour replacements, pasta replacements, etc. but ultimately its been fun to try new foods and figure out a new set of regular dinner dishes.

This recipe tastes so good, and replicates the real-deal so well, that I find myself wanting it all the time.. and yes, I had it for breakfast this morning.

Gluten Free Vegan Pumpkin Pie

Ingredients:

Crust-

6 Tbs Vegan Butter

1 1/4 c Gluten Free All Purpose Flour – I used Bob’s Red Mill

1/4 tsp Salt

Ice Cold Water – this will be added 1 Tbs at a time until the right consistency is met – it will vary depending on your elevation

Filling-

3 c Pumpkin Puree

1/4 Maple Syrup

1/4 Brown Sugar

1/3 Soy Milk

1 Tbs Melted Coconut Oil

2 1/2 Tbs Cornstarch

2 tsp Pumpkin Spice

1/4 tsp Salt

Directions:

Mix flour and salt into large bowl.

Add the butter and incorporate using two butter knives, making small chunks of the butter. The butter should remain solid, so       don’t over mix.

Next add 1 Tbs of cold water at a time. Depending on your altitude this can range from 2 Tbs to 5.

Place the dough on a sheet of plastic wrap and knead. Wrap the dough tightly and place in the refrigerator for an hour. It can be kept chilled for up to 2 days.

While you are waiting for your dough to firm up, add all of the filling ingredients to a blender and mix well.

Preheat your oven to 350 degrees when the dough is almost ready to be rolled out.

After your hour is up, transfer the dough to a sheet of wax paper. Place another sheet on top and roll out the dough with a rolling pin until you get the shape of your pie dish.

Transfer the pie crust by removing the top layer of wax paper and then flipping the crust into the dish. It doesn’t have to be perfect, you can repair and patch where needed. I only made my dough to cover the bottom portion of the dish as I don’t like the pie crust that goes all the way up the side of the dish – whatever floats your boat.

Pour in the pie filling and its ready to pop into the oven! Bake for about an hour, give or take ten minutes on each end depending on altitude.

The pie is ready when the top is brown and has just started to crack.

Gluten Free Vegan Pumpkin Pie

Gluten Free Vegan Pumpkin Pie

Hopefully you guys love this recipe as much as we do! Can’t wait for Christmas time to be able to share it with our family!

Gluten Free Vegan Pumpkin Pie

XOXO

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