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Sunday, 20 November 2016 21:42

Easy Vegan, Gluten-free Pumpkin Pie

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Easy Vegan, Gluten-free Pumpkin Pie Easy Vegan, Gluten-free Pumpkin Pie K. Lofgren
Let's face it. The best thing about Thanksgiving is pumpkin pie. When I was diagnosed with food allergies a few years ago, I thought I'd have to give it up. After some trial and error, however, I developed an easy vegan, gluten-free, soy-free, rolling pin-free pumpkin pie. Enjoy!

  • Ingredients: Crust:
    1 1/2 cups gluten-free flour (I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
    1/4 tsp salt
    7 tbsp chilled vegan shortening (I used Spectrum Organic Non-Hydrogenated All Vegetable Shortening)
    5-7 tbsp iced water


    Filling:
    1 1/2 15oz cans pumpkin puree
    1/4 cup agave syrup
    1/3 cup unflavored almond or coconut milk
    1 tbsp olive oil
    3 tbsp sugar (I used Sugar in the Raw)
    2 1/2 tbsp tapioca flour
    1 1/2 tsp pumpkin pie spice (or, as I prefer, just plain cinnamon)
    1/4 tsp sea salt

  • Instructions: Pre-heat oven to 350 degrees.

    Crust:
    Thoroughly combine flour and salt, Drop in shortening evenly around bowl. Use a pastry cutter or a simple potato masher to work the shortening into the flour. Sprinkle evenly 5 tbsp ice water in the mixture. Work the dough with your hands. If it's too dry, add an extra tbsp or 2 of the iced water. The dough should be moist but not too wet. Work it into a ball and then flatten into a disc. Place the disc into your pie plate and continue to spread in all directions toward the sides. (No rolling pin necessary.) Flute the edges. Place in refrigerator for the short time it takes to combine the filling.

    Filling:
    Blend liquid ingredients first (pumpkin puree, agave syrup, almond milk, olive oil). Thoroughly mix dry ingredients (sugar, tapioca flour, pumpkin pie spice, sea salt) in separate bowl. Pour evenly over liquid ingredients and blend.

    Take pie crust out of refrigerator. Scoop filling into pie crust. Bake for 1 hour. Crust should be golden brown. Let cool and refrigerate 4 hours or overnight.
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Thanksgiving
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 9-10 hours
  • Related recipes: Does your recipe call for another recipe as an ingredient? Do you have another recipe you like to make with the leftovers? If so, put the name of the other recipe here.
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