Not your Average Pumpkin Pie
For those of you who know me personally or follow me online you know that my food restrictions and allergies change daily. I can’t remember the last time I had a pumpkin pie until just reciently. Now, I just can get enough!
I was searching online for the perfect vegan pumpkin pie recipe and came across the Veggie Society’s Blog. Step one complete! I now had the perfect vegan pumpkin pie filing recipe. Step two, Finding a gluten free, vegan pie dough! I adapted my original pie dough recipe, and I was off to the races!
Funny thing, I started making my pie dough with what I thought was King Arthur’s Gluten Free All purpose Flour, but in reality it’s King Arthur’s Gluten Free All Purpose Baking mix. I recommend it 100%. I know from experience your final result will be different if you choose to use regular Gluten free Flour.
For those of you with dietary restrictions and allergies, this recipe is a dream come true!
There are so many great things about the crust. Not only does it taste amazing, but it also makes two 9inch pie shells. If you know you only need to make one, you can freeze the other for next time!
Measure out your flour, sugar, salt and cut in your cubed butter. When cutting in butter I personally use my hands and work fast, but if your hands tend to run warm it could result in melted butter. I would suggest using a pastry cutter or fork.
Once the dough resembles sand you can start incorporating your chilled water. Gently mix dough and add more water as needed. The end result will resemble sugar cookie dough.
Shape into a disk, flatten dough, wrap in plastic wrap and let chill for at least 30 minutes.
take your chilled dough and place between two sheets of parchment and roll out into a even,thin circle.
remove the top sheet of parchment and invert dough onto your 9 in pie shell, and blind bake.
In the meantime start working on your pie filling!
If you’ve never heard of aquafaba, your missing out! Its such an amazing ingredient that we tend to just pour down the drain. What is aquafaba you ask? It’s the liquid that comes from canned chickpeas.
Whisk your aquafaba until frothy. It will resemble soft peaked eggwhites, set aside until ready to use.
Mix sugar, tapioca flour, spices, and pumpkin puree together until incorporated and then add in vanilla and your choice of non dairy milk. I decided to go with oat milk because of its creaminess and neutral flavor.
last but not least! Add in your frothy aquafaba, if it deflated alittle just give it a whisk and pour into your pie mixture and whip until incorporated.
Pour your pie filling into your par baked pie shell and bake for 50 minutes in a 375 degree oven.
If at anytime you notice your crust is getting more color that you would like, take some tinfoil and wrap it around the crust to prevent further browning.
Remove pie from the oven and let cool at room temperature, and then chill over night.
You can enjoy as is, or spice it up with some non dairy whipped cream, toasted pumpkin seeds, and cinnamon sticks.
Keep this allergy friendly recipe in your back pocket, this is the perfect dessert for Thanksgiving whether you have dietary restrictions or not!
Gluten Free Vegan Pumpkin Pie
2 cups of King Artur Gluten Free All Purpose Baking Mix
4 oz (1 stick) of Country Crock plant butter
4 Tablespoons Cold water
¼ teaspoon salt
½ cup of aquafaba ( liquid from canned chickpeas)
¾ cup sugar
15 oz (one can) pumpkin puree
6 Tablespoons Tapioca Flour
1 ½ cup oat milk
1 teaspoon vanilla
½ teaspoon nutmeg
¾ teaspoon ginger
¼ teaspoon cloves
½ teaspoon salt
1.In a medium bowl place flour, sugar, salt and cubed butter, using a fork/ or pastry cutter, cut butter into dry ingredients. Combine until mixture resembles pebbly sand.
2. Add chilled water a little at a time, mix gently until everything comes together. Result will resemble sugar cookie dough.
3. Form dough into a flat disk, wrap in plastic wrap and chill for at least 30 minutes.
4. Place dough between two sheets of parchment paper and roll out into a circle.
5. Remove one sheet of parchment paper and invert other sheet of parchment paper and pie dough onto a 9in pie plate. Peal parchment paper back and smooth out any tears that may have occurred.
6. Next ,blind bake your pie dough. Place a square of parchment paper in the center of your pie dough and fill with baking beans, rice, or any dried beans you have on hand. Bake in the oven at 350◦ for 10 minutes.
1.Whisk chickpea liquid until frothy and set aside
2.In a separate bowl mix sugar, pumpkin puree and tapioca flour.
3. Add in vanilla and milk and aquafaba. Mix until incorporated.
4.After your pie shell has been par baked you can pour your pie filling directly into your pie shell and bake at 375◦ for 50 minutes.
5.Let the pie cool at room temperature and chill overnight.