Vegan, Gluten-Free
If there is one thing that is hard to make gluten free, it’s pie crust.
If there is one thing hard to make vegan, it’s custard pie.
So a gluten free, vegan pumpkin pie was a pretty tough challenge for me. No joke this recipe has been three-plus years in the making, numerous trial and error, some tears, and a lot of pumpkin puree … but my friends, this pumpkin pie tastes just like the “real” version, and continually amazes all who I’ve tested it on that it is, in fact, gluten-free, egg-free, and dairy-free. Bonus, it is really simple and you don’t have to worry about undercooking your custard (hello egg free baking) and contaminating your guests!
Gluten Free Pie Crust
(recipe adapted from www.fromscratchfast.com)
Recipe:
2 1/2 cups all purpose gluten free flour blend (proper level measure)
1/2 tsp salt
1 scant tablespoon organic cane white sugar (if using regular white sugar, use about 1/2 Tbsp)
1 cup very cold dairy free butter or oil based margarine (my preference)
1 tsp vinegar or apple cider vinegar
1/3-1/2 cup very cold water
Note: I use a food processor for this recipe but can also be mixed by hand or pastry blender.
Blend flour, sugar, and salt in food processor.
Cut cold dairy-free butter or margarine into large squares. Add to mixer and pulse until you get a mixture of coarse crumbs.
Pour 1 tsp vinegar over the top and immediately add 1/3 cup cold water, and blend. Add cold water in small increments until dough starts to stick together – be careful to not over mix!
Transfer dough to lightly floured surface and gently knead until it forms a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Allow to warm about 15 minutes before rolling onto floured surface.
Vegan Pumpkin Pie
(adapted from www.minimalistbaker.com and www.yummymummykitchen.com)
Recipe:
2 cups pure pumpkin puree (NOT pumpkin pie filling)
1 cup full fat coconut milk (full fat is needed to stiffen the custard, light coconut milk will not work as well. Make sure to empty the can of coconut milk into a clean bowl and stir well to recombine solidified coconut milk solids and water that often separate in the can, before adding to this recipe.)
1/3 cup maple syrup
2 tbsp dark brown sugar
1 tbsp pumpkin pie spice
1 tsp cinnamon (can omit)
1/2 tsp salt
1 tsp vanilla extract
3 tbsp organic, gluten free cornstarch
Simply whisk first 8 ingredients in a large mixing bowl. Sift 3 tbsp of cornstarch with a fine grade sifter and mix in well. Pour the custard filling over a prepared gluten free pie crust (above or pre bought).
Bake 360F for 55-65 minutes.
Allow to cool at room temperature. Transfer to refrigerator to fully set over night before serving at room temperature with coconut whipped topping.
(Note: After the pie cools at room temperature it is fine to eat, but the texture is stiffer if allowed to set overnight in the fridge).
