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people
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Ingredients
Crust
- 1 1/4 cups gluten-free flour I like Bob's red Mill
- 1/4 teaspoon salt
- 6 tablespoons cold vegan butter, cut into small slices I like the Miyoko's Vegan Butter
- 4-6 tablespoons ice cold water
Filling
- 1.5 cans pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/3 cup plant based milk
- 2 eggs
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Ingredients
Crust
Filling
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Instructions
- In a large mixing bowl, add gluten-free flour and salt and whisk to combine.
- Without overworking, work in butter gently with a fork or pastry cutter to cut it in.
- Next, slowly add cold water to the mixture and use a wooden spoon to stir.
- Once the dough is loosely formed, transfer to a piece of plastic wrap and work gently to form a 1/2 inch thick disc.
- Wrap and refrigerate for at least 30 minutes, then warm back up slightly before using.
- As the dough chills, preheat the oven to 425 degrees F and prepare the pie filling.
- Add all pie filling ingredients to a blender (or a bowl and use a hand beater) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
- To roll out the crust, unwrap the disc and place between two layers of wax or parchment paper.
- Use a rolling pin to gently roll it into a 9-11 inch circle
- Ease the crust into the pan, repairing tears with wet fingers and gently use hands to form into the pan.
- Pour filling into pie crust and bake for 58-65 minutes until light golden brown and the filling has some cracks on the top.
- Remove from oven and let cool completely before loosely covering and transferring to the fridge for 4-6 hours (or overnight).
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