Gluten-Free Pumpkin Pie | Dairy-Free and Vegan
The pumpkin pie is a classic Thanksgiving dessert, but Sarah Bakes Gluten Free has worked her magic to create a creamy, scrumptious vegan and gluten-free pumpkin pie just as delicious as the original.
Servings: 8 people
Calories: 277kcal
Ingredients
pie dough
- 1 ½ cups Sarah’s gluten free flour blend or your favorite AP gluten-free flour blend
- 2 tablespoon organic cane sugar
- ½ teaspoon salt
- 4 tablespoons Earth Balance vegan butter, cold
- 3 tablespoons organic non-hydrogenated shortening
- 4 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar
pumpkin filling
- 2 cups pure pumpkin puree
- 1 cup So Delicious original culinary coconut milk, stirred
- ½ cup cane sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup cornstarch or tapioca starch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- So Delicious CocoWhip dairy free whipped topping or whipped coconut cream
Instructions
- Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed). Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
- Preheat oven to 350 degrees F. Grease a 9-inch pie pan with extra shortening or cooking spray. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin. Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove other piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges.
- To make pie filling, mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch, cinnamon, ginger and nutmeg. Whisk until smooth and well blended. Pour filling into pie crust. Bake for 50-55 minutes or until center is set. Allow to cool on cooling rack. Refrigerate for 2 hours or overnight. To serve, slice and top with coconut whipped topping.
- *If you are unable to find So Delicious culinary coconut milk, simply use 1 cup full-fat canned coconut milk, stirred.
Notes
Enjoy it all!
Nutrition
Calories: 277kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 195mg | Potassium: 144mg | Fiber: 4g | Sugar: 21g | Vitamin A: 9533IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg