It’s about to be Thanksgiving and everyone is scrambling! Well, never fear – this recipe is easy as pie. Ha!
Pumpkin is basically a signature this time of year. Pumpkin pancakes, pumpkin cookies, pumpkin lattes, pumpkin cupcakes, pumpkin bread, and of course pumpkin pie.
Let’s do this –
C R U S T
- 6 Tbsp cold vegan butter
- 1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour
- 1/4 tsp salt
- 6 Tbsp ice cold water
- 2 3/4 cups pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup coconut milk
- 1 Tbsp olive oil
- 2 1/2 Tbsp cornstarch
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp sea salt
- To prepare crust, add flour and salt to a mixing bowl and whisk together. Slice the cold butter in and work gently with your fingers.
- Add ice cold water a little at a time and mix. Only add as much water as needed
- Once a loose dough is formed, wrap and cover in plastic wrap. Refrigerate for a minimum 30 minutes.
- Once your dough is chilled, preheat oven to 350 degrees and prepare pie filling
- Add all pie ingredients to a blender and blend until smooth.
- To roll out the crust, unwrap the plastic and use wax paper on both sides of the dough. and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress, you can reform once you get it in the pan
- Gently use your hands to form it into the pan, working the crust up along the sides.
- Pour filling into pie crust and bake for 55-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
**You can also buy Gluten Free premade crust that tastes amazing and follows the steps for the filling. This makes things even easier! I like Wholly Wholesome the best – tastes perfect!