pumpkin pie (vegan and gluten-free and delicious!)

NutriSue - vegan, gluten free pumpkin pie
This recipe was inspired by a post from the Children’s Garden and Eco Programs.
They got the recipe for the filling from The Canadian Home Cookbook –  printed in 1877 and compiled by the Ladies of Toronto and Chief Cities and Towns in Canada.
The original recipe for the filling is:
Makes 2 Pies
Filling
2 cups of boiled squash (butternut squash or pumpkin work well)
¾ cup of brown sugar
3 eggs
2 tbsp of molasses
1 tbsp melted butter
1 tbsp ginger (powdered)
1 tsp of cinnamon
2 cups of milk
A pinch of salt

I modified it to make it vegan and gluten-free and mine makes only 1 pie.
Although this pumpkin pie is vegan and gluten-free, it really is delicious.
Trust me; it got rave reviews from my guests and there’s none left!
Don’t be daunted by the thought of making a pie crust. I don’t make them often, but this one is really simple and the results are worth making your own. It’s flaky and crisp and a nice complement to the filling.

pumpkin pie – vegan and gluten-free
for the filling
1 cup cooked or canned pumpkin
1 cup coconut milk beverage
1/4 cup coconut sugar (you could also use brown sugar)
1 1/2 tsp finely ground flax with 3 tbsp warm water added to it. Let this sit for about 5 minutes till it thickens (this is your egg substitute)
1 tsp melted coconut oil
1 tbsp molasses
1 tsp pumpkin spice (see recipe below)
1 tsp ginger
1/2 tsp cinnamon
pinch of sea salt

pie crust – adapted from a Martha Stewart pie crust recipe that was not gluten or dairy free
1 1/4 cups brown rice flour, plus more for surface
1 tsp coconut sugar
pinch of salt
1/2 cup coconut oil (solid, broken into smaller pieces)
3 to 4 tbsp ice water, plus more if needed (I added 5 tbsp)

pumpkin spice
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg

To make the pie crust:

  1. Ensure that all your ingredients are cold to make the flakiest crust.
  2. To the bowl of your food processor, add the rice flour, salt and coconut sugar.
  3. Pulse to mix.
  4. Add the coconut oil and pulse 6-8 times until it looks like coarse meal (do not over mix).
  5. Add the ice water one tablespoon at a time and pulse until the dough starts to hold together.  It should hold together if you squeeze some in your hand.
  6. Transfer this mixture into a large zippered bag and press it together inside the bag, to form a disc. I find doing this in the bag, easier, and it keeps your hands clean.
  7. Refrigerate the dough for at least an hour.
  8. Roll out the dough on a floured surface being careful not to work it too much.  You want it about an 1/8 th of an inch thick.
  9. Fold the dough over your rolling pin and place it into a pie pan leaving some dough over the edge of the pan.
  10. Cut the dough against the pie pan to make an even edge and then pinch the dough with your thumb and fingers to flute the edge.
  11. Bake at 350 degrees for 30 minutes or until it is slightly golden.
  12. Transfer to a wire rack, and let it cool.

To make the filling:

  1. place all filling ingredients into a large bowl and mix well with a whisk. (isn’t that so easy!)

Pour the filling into the pie crust and bake at 325 degrees for 50 – 60 minutes, until it sets. It should just be a bit wobbly in the center when you gently shake it.
Place the pie on a wire rack to cool.
Once cool, refrigerate for at least 4 hours or overnight. I found that it actually tasted better the next day because all the spices really had a chance to meld.

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