Vegan Pumpkin Pie With Gluten-Free Crust

My guests were in Loja the other day, and listened to the police ask the ice cream stand guy to move. It was so cool, because you can talk with the Ecuador police about anything, if you use your intuition and “feel out the moment.” Then, they discuss it and may decide differently. They said, “no,”  but then he offered them a free ice cream and they said, “Yes!”

Recipe of the Day – Vegan Pumpkin Pie

 Ingredients:
CRUST:
  • 6 T. chilled coconut oil
  • 1 1/4 c. gluten-free flour (today I’m using platano mixed with oats and almonds)
  • 1/4 tsp. salt
  • 4-6 T. ice cold water
FILLING
  • 2 3/4 cups pumpkin
  • 1/4 c. panela syrup
  • 1/4 c. coconut crystals
  • 1/3 c.  almond milk
  • 1 T.  melted coconut oil
  • 2 1/2 T. arrowroot powder
  • 1 3/4 tsp. pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp. sea salt
 Directions:
  1. Mix the flour and salt and whisk to combine. Cut the oil in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just barely mix.
  2. Add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Let it warm up, set 10 minutes or more before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F and prepare pie filling.
  5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. Press the crust into your pie plate with your fingers, spreading it out until it overlaps the edge of the plate in all directions. Use a fork to indent the edges and trim off excess dough.
  7. Pour filling into pie crust and bake at 350 for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  8. Slice and serve with my coconut cream (found on this blog) and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional).

Word of the Day – piepastel

Tip of the Day – Serve with honeyed walnuts! Super easy and also found on this blog!

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