A healthy variation on a Thanksgiving classic, this Vegan Gluten-Free Pumpkin Pie is a plant-based crowd-pleaser.
- 2 cups gluten-free baking flour
- 1/2 cup Organic Coconut Flour
- 1 teaspoon salt
- 2 tablespoons Organic Coconut Sugar
- 1/3 cup Organic Virgin Coconut Oil
- 1/2 cup Organic Shortening
- 5 tablespoons ice water
- 1 can pure pumpkin puree
- 1 can coconut milk, solid part only
- 1 teaspoon pure vanilla extract
- 1/4 cup tapioca flour
- 1 cup Organic Coconut Sugar
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- TOPPING (optional)
- leaves from leftover pie crust
- whipped coconut cream
Preheat the oven to 350 °F. To make the pie crust, whisk together the flour, salt, and sugar in a large bowl. Next, add both the coconut oil and shortening, then knead the dough with your hands or a pastry cutter. Add the ice water and continue to knead until your pie dough can roll into a ball. Press the dough into the sides of your sprayed pie plate first and then press the rest of the dough into the bottom of a pie plate. Reserve some pie crust if you wish to make leaf cutouts for the top.
To make the filling add all of the filling ingredients to a large bowl and mix well. Alternatively, you can add all of the filling ingredients to a blender and blend until combined. Pour the pumpkin mixture into the pie crust and use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges might look done and the middle may still look wobbly—that’s ok, it will set up as it cools. Chill the pumpkin pie in the fridge for a minimum of 4 hours, preferably overnight until completely set. Serve with whipped coconut cream if desired.
Pie Crust Leaves
If making the pie crust leaves, reserve some of the pie crust (of if you’d like a lot of leaves make a new batch of pie dough) and roll/flatten out the dough to about 1/2 inch thick. Transfer the leaf cutouts to a parchment-lined baking sheet, brush them with plant milk and bake them at 350 °F for about 30 minutes. Let them cool before placing on top of the pumpkin pie.