Vegan, Gluten Free Pumpkin Pie for Thanksgiving
As someone who didn’t grow up in the states pumpkin pie is a relatively new thing for me. Something I only tried a few times before going vegan and absolutely loved! I was therefore excited to find out that a vegan version was entirely possible and once I tried it myself I saw that it was also delicious!
It was hard to find a recipe that used fresh pumpkin (which I have been blessed with a glut of this year) and so this is a kind of patched together recipe from different sources and my own additions. I also left out the usual cane sugar and substituted for a small amount of coconut sugar which has a low GI and so is less likely to cause a sugar crash. As with most things there are vastly varying ways to do things and vegan pumpkin pie is no different!
I hope you enjoy this version with it’s simple gluten free coconut oil crust which although a bit hard to get to stick together was great once baked with a nice crumbly texture. I also added in some optional complete protein powder which just ups the nutritional quality and creates something a bit more filling.
Coconut Oil Buckwheat Pie Crust
Makes 2 pie crusts (1 can be frozen if you only need 1)
- 2 1/4 cups Buckwheat flour or gluten free flour blend
- 1/2 teaspoon salt
- 1 1/2 tablespoons of coconut palm sugar
- 2 heaped tablespoons of Complete Protein Powder
- 1/2 cup coconut oil, cool enough to be solid
- 6-8 tablespoons of ice water
- Pre-heat the oven to 425 degrees F.In the bowl of a food processor (or a large bowl), add in all the dry ingredients and process for a few seconds to combine. This can also of course be done by hand.
- Add the coconut oil and process for about 30 seconds or until well combined and there are no visible chunks. If done by hand start by cutting the oil in and then using your hands to rub the oil into the flour and make sure that it’s well incorporated.
- Starting with 4 tablespoons of ice water, process to combine. Add in 1-2 more tablespoons at a time until the dough gently sticks together when brought together with your hand. It should never get sticky!
- Separate the dough into 2 balls.
- Floured your surface, hands and rolling pin and roll out the dough into a disk large enough to fit your pie pan.
- Bake your crust for 5 minutes with tin foil around the edges. Take the tin foil off and bake for an additional 8-10 minutes.
Vegan Pumpkin Pie Filling with Fresh Pumpkin
Fills one pie crust of 7-8 inches
- 2 1/2 cups of pumpkin
- 1/3 cup of coconut sugar
- 1/4 cup of maple syrup or agave
- 3/4 cup of full fat coconut milk from the can, shake the can well before opening it!
- 1 teaspoon of vanilla extract
- 1 teaspoons of pumpkin pie spice
- 1/2 teaspoon of salt
- 3 tablespoons of cornstarch or potato starch
- 1 vegan pie crust
- Pre-heat your oven to 350 degrees F
- Slice your chosen medium sized pumpkin into two and bake for 45 minutes until soft and then scopp out the flesh to use in the recipe.
- In a high speed blender or food processor, combine all of the pie ingredients and blend for about a minute until creamy and smooth
- Pour the pie filling into your crust and smooth out with a spatula.
- Bake for around an hour. The top should be firm and the crust should be lightly browned around the edges.
- Take out of the oven and leave to cool. Put in the fridge and let cool completely. The cooling process really firms up the pie so try and refrain from tucking in before!
- Top with some whipped coconut or hazelnut cream and ENJOY!!