Gluten Free Vegan Pumpkin Pie! (Dairy Free Egg Free Soy Free)
On my way to meet family in Abbruzzo right now, but remembered that back home its almost Thanksgiving! So, here’s a favorite to share with you…. More italian recipes and travel stories to come in a few days :)
Inspired by the beautiful pie that Karina made, I wanted to tweak the recipe and put my own spin- especially if i could make it refined sugar free and xanthan gum free… and take out that xantham gum that makes me so sick all the time … so here it is!
I”ve included the pie crust recipe here too.
GF Vegan Pumpkin Pie
NOTE: On the day after you bake this pie, if you use coconut oil, the pie crust will be firmer (the oil solidifies at room temperature), just warm your slice in the microwave for 30 seconds and its perfect. :)
This is a spicier pie, you can adjust the seasonings as you wish to possibly reduce them. Also, if you want to change the consistency to make it more pumpkin-y, put in 1 full tsp agar agar powder and cut the buckwheat flour by half.
- ½ cup buckwheat flour
- 2 tbsp arrowroot starch
- 2 tsp baking powder
- ½ tsp agar agar powder (non-vegan: try 1 packet unflavoured gelatin mixed in wet ingredients)
- ½ tsp salt
- 1 tsp cinnamon
- 2 tsp ginger
- ½ tsp cloves
- ½ tsp allspice
- ½ tsp nutmeg
- 2 cups canned pumpkin puree
- 1 cup full fat coconut milk (try to get as little water as possible) nut free: use hemp milk plus 1/4 tsp agar agar
- 1 vanilla bean seeds (or 3 tsp vanilla extract)
- 2 tbsp grapeseed oil
- 1 tbsp finely ground flax
- ½ cup honey vegan: ¾ cup agave nectar (or ¾ cup brown sugar)
- 1 tbsp cashew butter nut free: use 1-2 tbsp of your favorite seed butter
- Assemble the wet ingredients first, to give the flax time to soak. You may wish to soften the nut / seedbutter in the microwave to make it easier to blend.
- In a separate bowl, assemble the dry ingredients, and sift to remove lumps.
- Add the wet ingredients to the dry, mix thoroughly.
- Pour into unbaked pie shell, and bake at 350 for 35-40 min, or until the top is soft but solid.
Now on to the pie crust below!
Gluten Free, Dairy Free, Egg Free Pie Crust
- 1/4 cup brown rice flour (or sorghum)
- 4 tbsp white rice flour (or amaranth)
- 1/4 cup + 2 tb potato flour
- 1/4 cup + 3 tb potato starch (or arrowroot)
- 1/2 cup + 4 tb tapioca starch
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp agar agar powder Non Vegan: use 1 packet of gelatin
- 1 cup rendered pork fat Vegan: use 1 cup cold solid coconut oil Nut free: unhydrogenated organic palm oil, or Spectrum organic vegan spread
- 4 tbsp ice water mixed with 4 tsp apple cider vinegar (or lemon or lime juice)
- Mix all the dry ingredients well in a bowl. You may want to sift them to ensure they are well mixed.
- Add to blender. Pulse in the fat, spoonful by spoonful, until you get the texture of rough crumbs. (Or you can mash in the fat by hand with a fork or a pastry blender if you don’t have a blender). If you over mix the fat will start to melt- so keep it looking like crumbs.
- Slowly drizzle the ice water and vinegar while pulsing the blender. You want the mixture to just be able to pull together, not get wet or soggy.
- Remove mixture, press together into a ball, wrap in parchment paper or a damp tea towel or plastic wrap. It should be a crumbly ball.
- Refrigerate for 30 min. (if you are pressed for time, you don’t have to)
- When cold, take out a portion of the dough (roughly about 1 cup). Sandwich between two sheets of parchment paper.
- Roll out the dough to about 1/4 inch thickness.- You’ll find at the beginning it crumbles alot and won’t hold together. Keep working at it- eventually it will roll out. Fold the ends over and pull them back in and roll again. If it seems impossible, toss it back into the bowl, add 1 tbsp of water, mix it all together again. The water will help activate the xantham gum to get it to stick together. If its too wet/soggy, add 1 tsp at a time of more starch to fix it.