Creamy Vegan Pumpkin Pie For Your Thanksgiving Feast

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No Thanksgiving table would be complete without the sweet soft creamy taste of festive pumpkin pie. This sugar-free, gluten free and vegan friendly recipe is the perfect party favor to serve your guests. They won’t be dissapointed

Crust

1⁄2 cup unbleached gluten free flour
7 tablespoons whole wheat flour, plus more for rolling
1⁄2 teaspoon salt
1⁄2 teaspoon maple syrup
1⁄2 teaspoon baking powder
3 tablespoons coconut oil
3 tablespoons unsweetened almond milk
1⁄2 teaspoon lemon juice
3 -4 tablespoons water

Filling

2 cups canned pumpkin
1 cup unsweetened almond milk or 1 cup rice milk
3⁄4 cup maple syrup
1⁄2 tablespoon dark molasses (to taste)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄4 teaspoon nutmeg, freshly grated
1⁄4 teaspoon ground allspice

Method

To make the crust, in a large mixing bowl, combine flours, salt,  and baking powder.

In a small bowl, mix oil and almond milk mixture.

Pour liquid mixture into dry ingredients and mix together (with a fork) until dough holds together in a firm ball.

Add some water, a little at a time, until dough is moist enough to roll.

(Cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin.

Line a 9-inch pie pan with the dough.

Crimp the edges with your fingers or a fork.

Cover with plastic and refrigerate until ready to use.

Pre-heat oven to 425°F.

To prepare the filling, in a large bowl, mix all remaining ingredients until smooth.

Pour into prepared crust and smooth top.

Bake  for 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.

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