Easy Vegan Pumpkin Pie
Classic pumpkin pie made gluten-free and vegan!
Servings: 10 servings
Calories: 342kcal
Equipment
- 9-inch pie pan
- food processor
Ingredients
pie crust
- 1 ½ cups gluten-free all purpose flour or all purpose flour if not gluten-free
- ½ cup chopped vegan butter cold
- 1 tbsp organic cane sugar
- ¼ tsp salt
- 2-4 tbsp water
pie filling
- 15 oz pumpkin puree
- 7 oz vegan sweetened condensed milk
- ½ cup organic cane sugar
- ¼ cup tapioca flour (starch)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
other
- almond milk for egg wash
Instructions
- To make the crust, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a 2 tablespoons of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
- Turn the dough out onto a floured work surface and shape each into a disk. Cover in plastic wrap and chill for 30 minutes. Remove the dough from the refrigerator and let sit at room temperature for 5 minutes. Lightly flour work surface with parchment paper, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Gently transfer the dough to the pie dish and press it in. Fold over the over hang. Chill pie crust while you prepare the filling.
- To make the filling, place all the ingredients into a mixing bowl and use a handheld mixer to incorporate. You could also use a stand alone mixer, blender or food processor. Transfer the filling to the chilled pie crust. Brush the crust edges with almond milk and bake in a pre-heated oven at 350 F° for 45-55 minutes and the center is firm.
- Remove from oven and cool. Refrigerate until ready to serve.
Notes
This pie is best if served within 48 hours.
Store pie covered and chilled in the refrigerator or freeze for up to 3 months.
Nutrition facts are approximate and will vary depending on brands of ingredients