Before trying Pumpkin pie, I thought I was not going to like it, that’s why I decided to finally try it one day and I absolutely loved it! That goes to show that you can’t say that you don’t like something until you have actually tried it! At that time, I still was not vegan. Naturally, as now I am vegan, at some point I did not think that baking something vegan was going to taste the same as the original recipe. However, a Facebook viral video changed that ideology.
So I ventured myself and decided it was time to try something new. Jordan and I got a couple little pumpkins and decided to make a vegan/gluten free pumpkin pie from scratch!
This particular recipe was adapted from bbritnell.com, she made a video that at that moment was being shared all over Facebook and it looked too good to be true. A vegan pumpkin pie? Hm. How was that going to taste? Believe it or not, this pumpkin pie tasted delicious and I could not just have one slice, I ate half of the pie in one sitting. This recipe also includes the ingredients for making the crust! I ventured myself into making a gluten-free crust and it turned out perfect, it was slightly crunchy so I fell in love with it.
- PIE INGREDIENTS
- 2 1/2 cups of pumpkin
- 1/3 cup of brown sugar
- 1/4 cup of maple syrup or agave
- 3/4 cup of either coconut, almond or cashew milk
- 1 teaspoon of vanilla
- 1 teaspoons of pumpkin pie spice
- 1/2 teaspoon of salt
- 3 tablespoons of cornstarch
- 1 vegan pie crust (I made my own using GF flour)
- CRUST INGREDIENTS
- 2 1/4 cups Gluten-Free flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons of sugar
- 1/2 cup coconut oil, cool enough to be solid
- 6-8 tablespoons of ice water
- In a large bowl, add in the flour, salt, and sugar. Mix with your hands or in a food processor
- Add in the coconut oil and mix very thoroughly
- Starting with 4 tablespoons, add in the ice water and process to combine.
- Add in 1-2 more tablespoons at a time until the dough gently sticks together when bunched up in your hand.
- Separate the dough into 2 balls.
- On a well-floured surface with floured hands and a floured rolling pin, roll out the dough into a disk large enough to fit your pie pan.
- Pre-heat oven to 350 degrees F.
- In a high speed blender or food processor, combine all of the pie ingredients and blend until creamy and smooth.
- Pour the pie filling into your crust and spread out until it's smooth.
- Bake in the oven for 55-65 min.
- Once you take out of the oven, let it cool on the counter, and then put in the fridge to cool down for at least 4 hours so the pie gets nice and firm!
