The Best Vegan Pumpkin Pie (gluten free)
Author: Justine Colbert
Recipe type: Sugar Free Desserts
Cuisine: American
- 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
- Rinse yams and use a fork to pierce holes on each yam.
- 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.
- Cool and remove the skins.
- Place them in a bowl and mash with a fork until it forms a puree.
- Into a blender add in all the filling ingredients and blend until completely combined and smooth.
- Into a food processor, combine all crust ingredients and pulse into it forms a ball of dough.
- 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)
- Roll into a large circle about ¼ inch thick.
- Place a pie dish face down onto the dough.
- Flip the pie dish over, holding onto the dough.
- (This is an easier way to get the pie dough into the dish.)
- Use your hands to press down the dough into the dish/
- Use a fork to pierce holes into the bottom of the crust.
- Pour the pumpkin pie filling into the dough and use a spatula to smooth out the top.
- Loosely cover the edges of the crust using strips of tin tin foil to prevent burning of the crust.
- Bake at 350F for 40 minutes.
- Remove and allow to cool to room temperature.
- Refrigerate for several hours or overnight before serving.
- Top with vegan whipped cream and enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/vegan-pumpkin-pie/
3.5.3251