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Can imagine a Thanksgiving dinner without pumpkin pie? Love it or not, it’s just one of those classic desserts that is bound to show up from now until the new year. So in the spirit of being untraditionally traditional we thought we would make our contribution the to world of pumpkin pies. Although many of our recipes have been gluten free, this time out we have offered up both a gluten free and traditional crust. This is quite a simple recipe so don’t worry about that. I classified it as medium difficulty only because it can be a little tricky getting the crust into the pie plate, or maybe I’m just a spaz. Anyway we hope you like this pie.

Holiday Pumpkin Pie
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Holiday Pumpkin Pie

Course: DessertCuisine: VeganDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Ingredients

  • For a Gluten Free Crust

  • 1 1/2 cups of oat flour (or other gluten free flour)

  • 1/2 tsp of salt

  • 1/4 cup of coconut oil (solid)

  • 1/4 cup of cold water

  • For a Regular Crust

  • 1 1/4 cups of flour

  • 1/2 tsp of salt

  • 1/3 cup of vegetable shortening

  • 4 or 5 Tbsp of cold water

  • For the Filling

  • 2 3/4 cups of pumpkin puree

  • 1/4 cup of maple syrup

  • 1/4 cup of brown sugar

  • 1/3 cup of oat milk

  • 1 Tbsp of olive oil

  • 2 1/2 Tbsp of corn starch

  • 1/4 tsp of salt

  • 1/2 tsp of cinnamon

  • 1/2 tsp of ginger powder

  • 1/4 tsp of ground nutmeg

  • 1/4 tsp of ground cloves

Directions

  • For the Crust
  • Fortunately the method for making the gluten free or regular crust is the same. In a large bowl combine the flour and salt.
  • Use a fork (or a pastry cutter if you’re fancy) to work/combine the shortening into the flour. You should get a mixture that looks “crumbly” with the majority of the crumbs being similar in size to a chickpea.
  • Add the water 1 Tbsp at a time and work it into the dough with a large spoon (try not to overwork the dough) until a workable ball forms. It’s that easy!
  • For the Filling
  • In a large bowl whisk together all of the filling ingredients, making sure that they are will combined.
  • To Assemble the Pie
  • Preheat the oven to 350° F
  • Place the dough between two piece of parchment or waxed paper and roll with a rolling pin until it forms a round disk or sheet roughly 10″ in diameter.
  • Remove the top piece of paper and place a 9″ pie plate on top of the dough.
  • Now the fun part. If you have an edgeless cookie sheet or other similar tool, slide it under the bottom layer of parchment and flip the whole works over so that the dough ends up in the pie plate. If you don’t have such a cookie sheet, use your hands to get under the paper and again flip the dough into the pie plate.
  • Now that the dough is in the pie plate you can gently form it into the shape of the plate. Trim and clean up the edges. You can get fancy and make the edge fluted with your fingers or just go for it as is. If you can make the edge a little thicker it will help keep it from burning during baking.
  • Pour the filling into pie crust and bake for an hour or until the crust is a light golden brown and the filling has a few cracks on the top.
  • Remove the pie from oven and let cool. Cover the pie and refrigerate until set. Overnight is ideal but 5 hours should do.
  • Serve with vegan ice cream or coconut whipped cream or just on it’s own.

Notes

    Holiday Pumpkin Pie
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