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
2 cups of boiled squash (butternut squash or pumpkin work well)
¾ cup of brown sugar
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)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
To make the pie crust:
- Ensure that all your ingredients are cold to make the flakiest crust.
- To the bowl of your food processor, add the rice flour, salt and coconut sugar.
- Pulse to mix.
- Add the coconut oil and pulse 6-8 times until it looks like coarse meal (do not over mix).
- 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.
- 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.
- Refrigerate the dough for at least an hour.
- 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.
- Fold the dough over your rolling pin and place it into a pie pan leaving some dough over the edge of the pan.
- 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.
- Bake at 350 degrees for 30 minutes or until it is slightly golden.
- Transfer to a wire rack, and let it cool.
To make the filling:
- 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.