Gluten-free & Vegan Pumpkin Pie Recipe
Gluten-free & Vegan Pumpkin Pie Recipe
Thanksgiving is just around the corner.
Here's a delicious and light pumpkin pie video recipe we've made especially for those with sensitive skin who have gone gluten-free, vegan and refined-sugar free, with the hopes of improving their skin.
Click here for the full printable recipe from Sensitive Skin Lifestyle.
For the Pie Crust:
- 180g cassava flour [1 cup]
- 140g cold vegan shortening* [1/2 cup]
- 15g arrowroot starch [2 tbsp]
- 12g ground flax seeds [1 tbsp]
- 1/4 tsp fine salt
- 30mL filtered water [2 tbsp] – for flax egg
- 1/4 filtered cold water – for pie dough, exact amount used will vary
- 11mL white distilled vinegar [1 tbsp]
*if not vegan, can substitute with cold lard or butter.
For the Filling:
- 1 pumpkin pie pumpkin
or 796 mL canned unsweetened pure pumpkin puree - 20g cassava flour [2 tbsp]
- 15g arrowroot starch[2 tbsp]
- 1.5 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 80mL water [1/3 cup]**
- 80mL maple syrup [1/3 cup]
- 1 tbsp white distilled vinegar
- 1 tsp avocado oil or any unflavored oil
- 1/2 tsp pure vanilla extract
- 50g raw unsalted cashews [1/4 cup]**
**If you can’t have nuts, substitute water + cashews with 80mL of your favorite unsweetened canned coconut milk
Try out this gluten-free and vegan pumpkin recipe and let us know how you like it by commenting below!
Slices of this pumpkin pie: (L) Sliced after cooling down (R) Sliced after hours of chilling in the fridge.
Above: Gluten-free and Vegan Pumpkin Pie ready for the oven!
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