Gluten-free & Vegan Pumpkin Pie Recipe

Gluten-free & Vegan Pumpkin Pie Recipe

October 11, 2019

Pumpkin Pie - Gluten-free, Vegan, Grain-free, Egg-free, Dairy-free

Thanksgiving is just around the corner.

Here's a delicious and light pumpkin pie 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.

Credits: This pie crust recipe is from Back Porch Paleo with some adjustments.

INGREDIENTS:

For the Pie Crust (For 8.5 inch pie pan):

  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 cup cassava flour
  • 2 tablespoons arrowroot flour + additional for dusting
  • ¼ teaspoon fine pink Himalayan salt
  • ½ cup vegan shortening (or cold lard), cut into about ½ inch cubes
  • ¼ cup cold water (this will vary)
  • 1 tablespoon white distilled vinegar

For the Pie Filling:

  • 398 g (or mL) pure pumpkin puree (if using canned ones, the ingredients should only contain pumpkin puree)
  • ¾ cup raw cashew nuts
  • ⅓ cup + 2 tablespoons filtered water
  • ½ cup maple syrup
  • ½ tsp pure vanilla extract
  • 2 teaspoon white distilled vinegar (can sub with lemon juice)
  • 1 tablespoon arrowroot flour
  • 1½ teaspoon cinnamon powder 
  • ½ teaspoon ground ginger
  • ¼ fine pink Himalayan salt
  • ¼ teaspoon finely ground nutmeg

DIRECTIONS:

Prepare the Pie Crust:

1. Flax Egg: Add ground flax seed and 3 tablespoons of water in a small bowl. Stir and let sit for 10 minutes. Stir well. Set aside.

2. In a large mixing bowl, add cassava flour, arrowroot and pink salt. Mix.

3. Add cold vegan shortening cubes into the mixing bowl and using a pastry cutter, blend shortening up into dry ingredients until all shortening is evenly incorporated and and resemble coarse crumbs.

4. Pour flax egg mixture from step 1 into shortening/flour mixture and work together with a silicon spatula (or wooden spoon) until it again resembles a coarse kinda crumb mixture. Or if you need to, use your fingertips…sometimes this is just easier.

5. Add water 1 tbsp at a time. Using a silicon spatula, work into the crumb mixture…you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball. If you need to dust your fingers with some additional arrowroot to make it easier to work with.

6. Wrap the dough ball with cling wrap and let it rest for 15 minutes.

7. Prepare two sheets of parchment paper, larger than the diameter of your pie pan (ours is 8.5 inches). 

8. Cut out a 8.5 inch diameter circle with the parchment paper and line your pie pan with it. You can rub a bit of shortening to let it stick.

8. After 15 minutes, lay down one sheet of parchment paper and dust with some arrowroot powder, unwrap your dough ball and place it in the center.

9. Flatten the dough ball slightly into a disc, then dust with more arrowroot or cassava flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle with a rolling pin until about 1/4 inch thick or so, and reaches the size that you need for your pie pan.

10. For easier handling, refrigerate the pie dough along with the parchment papers in the refrigerator for 30 minutes. 

11. After 30 minutes, remove from the fridge. Peel off the top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. (See images at the end of this post for reference!)

12. Cover with cling wrap (to prevent dough from drying out), and place it back in to the fridge until the filling is ready.

Prepare the Pie Filling:

12. Preheat oven to 400°F.

13. Cut out a round 8.5 inch circle of parchment paper to line a 8.5 inch spring foil pan. Or, if you are using a pie plate, lightly glaze the inside surface with oil or vegan shortening. 

13. In a blender, add water, pumpkin puree, maple syrup, vanilla extract, cashew nuts and vinegar. Blend until it becomes a grainy puree - see photo at the end of this post for reference. If you'd like it smooth, continue blending. Add 1 tbsp of water if needed (but no more than 4 tbsp).

14. Transfer the puree from the blender into a bowl. Add arrowroot starch, cinnamon powder, ground ginger, ground nutmeg and salt into the puree.

15. Using a silicon spatula, fold in these dry ingredients until evenly incorporated into the puree. Feel free to do a taste test at this point, and adjust maple syrup, spices or salt to your preference.

Baking the Pumpkin Pie:

16. Remove the uncooked pie crust from the fridge. 

17. Pour pumpkin pie filling into the pie crust, and gently use a offset spatula to distribute it evenly into the pie crust.

18. Bake for 10 minutes in the preheated oven, then reduce heat to 350F (180C) and continue to bake for 25 minutes, or until the pie is golden and has mostly set. The pie filling may be soft, but it will further set when it cools down.

19. Remove from oven, transfer to a cooling rack. Let cool completely (or refrigerate) before serving.

Try out this gluten-free and vegan pumpkin recipe and let us know how you like it by commenting below!

A slice of gluten-free and vegan pumpkin pie, before chilling Gluten-free and vegan pumpkin pie - after being chilled in the fridge
Slices of this pumpkin pie: (L) Sliced after cooling down (R) Sliced after hours of chilling in the fridge.

 Gluten-free and Vegan Pie Crust above the pie pan Moulding this pie crust into the pie pan

Uncooked Pie Crust Done! Vegan Pumpkin Puree Done!

Pumpkin Pie ready to for the oven!
Above: Gluten-free and Vegan Pumpkin Pie ready for the oven!



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