The Best Vegan Pumpkin Pie (gluten free)
 
 
A vegan, gluten free and refined sugar free pumpkin that truly tastes like the real deal! Made using whole food ingredients, this is sure to impress!
Author:
Recipe type: Sugar Free Desserts
Cuisine: American
Ingredients
  • Filling:
  • 2 cups roasted garnet yams, mashed (about 5 medium-large whole yams)
  • ¾ cup coconut milk (from the can)
  • 1 in piece freshly grated ginger
  • 1 tbs creamy almond butter
  • 2 tbs arrowroot starch
  • 2½ tbs maple syrup
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • ½ cup coconut sugar
  • ¼ tsp sea salt
  • Crust:
  • 1¼ cup 1:1 gluten free all purpose flour (I use Bob's Red Mill)
  • 6 tbs chilled vegan butter (I used Miyokos)
  • 4 tbs ice water
  • 1 tbs coconut sugar
  • ¼ tsp sea salt
Instructions
  1. Rinse yams and use a fork to pierce holes on each yam.
  2. Place them on a baking sheet and bake at 425F for 45-60 minutes or until completely cooked and tender when you cut into them.
  3. Cool and remove the skins.
  4. Place them in a bowl and mash with a fork until it forms a puree.
  5. Into a blender add in all the filling ingredients and blend until completely combined and smooth.
  6. Into a food processor, combine all crust ingredients and pulse into it forms a ball of dough.
  7. Place dough onto a hard surface or large cutting board and roll using a rolling pin (a large glass bottle or wine bottle also works in a pinch)
  8. Roll into a large circle about ¼ inch thick.
  9. Place a pie dish face down onto the dough.
  10. Flip the pie dish over, holding onto the dough.
  11. (This is an easier way to get the pie dough into the dish.)
  12. Use your hands to press down the dough into the dish/
  13. Use a fork to pierce holes into the bottom of the crust.
  14. Pour the pumpkin pie filling into the dough and use a spatula to smooth out the top.
  15. Loosely cover the edges of the crust using strips of tin tin foil to prevent burning of the crust.
  16. Bake at 350F for 40 minutes.
  17. Remove and allow to cool to room temperature.
  18. Refrigerate for several hours or overnight before serving.
  19. Top with vegan whipped cream and enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/vegan-pumpkin-pie/