Vegan and Gluten Free Pumpkin Pie

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Vegan and Gluten Free Pumpkin Pie

To freeze: Make sure the pie is completely chilled. Wrap tightly in plastic wrap or aluminum foil, and store in the freezer for up to 2 months. When you're ready to enjoy it, thaw in the refrigerator

Ingredients

  • For the Pie Crust
  • 1 cup Sorghum flour
  • ¼ cup Brown Rice flour
  • ¼ cup Tapioca flour
  • ¼ tsp sea salt
  • ⅓ cup cold vegan butter, cubed
  • 1 ½ tbsp maple syrup
  • 3 tbsp ice water
  • For the Pie Filling
  • 1 15 oz can pure pumpkin puree (not pumpkin pie filling)
  • 12.3 oz extra firm silken tofu (1 box)
  • 2 tbsp arrowroot or cornstarch
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg

Instructions

  1. Preheat your oven to 350ºF and have a 9-inch pie dish ready.
  2. In the bowl of a large food processor fitted with an "S" blade, add in the flours and sea salt. Secure the lid and press the pulse button several times until well combined. Add in the cubed cold vegan butter, and pulse again until the mixture resembles crumbly flour, and the butter is well incorporated.
  3. Add in the maple syrup and cold ice water, and pulse the mixture again until the dough comes together. Be careful not to run the food processor for too long, as you don't want to warm up the vegan butter.
  4. Carefully dump the pie dough (but please not the "S" blade) into your pie dish and press the dough out evenly along the bottom and up the sides. (This is a little tedious, however a bit easier than rolling out the dough).
  5. Ensure that the dough is evenly distributed, then smooth the edges, or flute them if you like. Set aside and make the filling. No need to pre bake the shell.
  6. Alternatively, you can roll out the dough . If doing so, follow the instructions below:
  7. Lay a large sheet of parchment paper on your counter and place the ball of dough in the middle of it. Lay another large sheet of parchment paper over the dough ball and press it down with your hands to start to flatten out the ball. Use a rolling pin over the top layer of parchment and roll the pie dough out until it's roughly 11 or 12 inches in diameter. If it cracks a bit, it’s okay. Gently squeeze the cracks back together with your fingers, and continue rolling until you have your desired shape.
  8. Once the crust is rolled out, remove the top layer of parchment paper. Carefully lift the crust up using the bottom piece of parchment paper and flip it over onto your pie dish. Careful here, this can be tricky! Remove the top layer of parchment paper. Use your fingers to press the pie crust into the corners and up the sides of the pan. Even out the sides with a paring knife, then smooth the edges, or flute them if you like.
  9. Set the pie dough aside and make the filling. No need to pre bake the shell.
  10. In a high speed blender place the pumpkin, silken tofu, arrowroot or cornstarch, coconut sugar, maple syrup, vanilla and spices. Blend on low, then medium until well combined. Turn off the blender and scrape down the sides with a rubber spatula. Blend again at high speed until silky and smooth.
  11. Pour the contents into your pie shell. Smooth out the top until evenly distributed.
  12. Bake the pie at 350° F for about 40 minutes, until golden. Let cool on a cooling rack for about 2 hours, then place in the refrigerator to chill overnight.
  13. Serve chilled, with coconut whipped cream if desired!