For the Pie Crust:
- 180g cassava flour [1 cup]
- 140g cold vegan shortening* [1/2 cup]
- 15g arrowroot starch [2 tbsp]
- 12g ground flax seeds [1 tbsp]
- 1/4 tsp fine salt
- 30mL filtered water [2 tbsp] – for flax egg
- 1/4 filtered cold water – for pie dough, exact amount used will vary
- 11mL white distilled vinegar [1 tbsp]
*if not vegan, can substitute with cold lard or butter.
For the Filling:
- 1 pumpkin pie pumpkin
or 796 mL canned unsweetened pure pumpkin puree
- 20g cassava flour [2 tbsp]
- 15g arrowroot starch[2 tbsp]
- 1.5 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 80mL water [1/3 cup]**
- 80mL maple syrup [1/3 cup]
- 1 tbsp white distilled vinegar
- 1 tsp avocado oil or any unflavored oil
- 1/2 tsp pure vanilla extract
- 50g raw unsalted cashews [1/4 cup]**
**If you can’t have nuts, substitute water + cashews with 80mL of your favorite unsweetened canned coconut milk
Making the Pie Crust:
- Make flax egg: Mix 12g ground flax seeds with 30mL water. Let it sit 10 min. Set aside.
- In a large bowl, mix cassava flour, arrow root starch and salt. Set aside.
- Cut cold vegan shortening into 1/2 inch cubes. Add it into the dry flour mix in step 2.
- Using a pastry cutter, combine the butter into the flour mix until it resembles very coarse sand.
- Drizzle 1 tbsp white distilled vinegar. Use a spatula to press and fold the flour mixture into the vinegar.
(Vinegar helps with flakiness. You won’t smell or taste it after the pie is baked)
- Add flax egg. Use a spatula to fold it into the mix.
- Mix in cold water. 1 tbsp at a time. Add in only enough water so that the flour mix can form a dough ball. I used about 5 tbsps. This will vary depending on the brand of cassava flour you use.
- Shape the dough into a 1 inch high circular disc. Wrap the dough in cling wrap. Let it rest for 15 mins.
- Prepare 2 sheets of parchment paper, larger than the diameter of your pie pan. The one in the video is a 8.5 inch pie pan. Depending on how thick your pie crust is, this amount of dough should be enough for a 9 inch pie pan as well.
- After 15 mins, lay down one sheet of parchment paper, unwrap your dough and place it in the center.
- Place the 2nd sheet of parchment paper on top.
- Using a rolling pin, roll out the dough into a circle larger than the diameter + height of your pie pan and about 1/8 to 1/4 inch in thickness. This dough is forgiving, so you can fill in cracks to shape it into a circle.
//Don’t worry about perfection here, as we likely may have to make adjustments when fitting it into a pie pan.
- Cut out a circle piece of parchment paper to line the base of your pie pan.
- Back to the rolled out dough, peel off the top sheet of parchment paper. Place pie plate, with its lining, upside down on the dough.
- Carefully turn over and flip the pie dough so it lays on top of the pie plate
- Shape the pie dough so it fits the pie pan.
//Don’t worry if it tears a bit, this dough is very forgiving- press any tears together and finish the crust edge however you’d like.
- Cover the pie crust with cling wrap (to prevent dough from drying out). Refrigerate for 30 mins or until the filling is ready.
Prepare the filling:
- Cut off the stem of sugar pumpkin and cut pumpkin into half. Remove seeds. Sprinkle salt. Place it skin side up on a parchment paper lined baking tray.
- Bake in the preheated 400F/205C oven for 30 mins or until you can easily poke a tooth pick into it. Let it cool.
//if using canned 100% pumpkin puree, skip steps 18 and 19.
- Into the blender, add 800g of the baked pumpkin (or canned puree) and the rest of the pumpkin pie filling ingredients.
- Blend until smooth – you may need to use a blender temper to push ingredients down (see video)
- Transfer to a bowl . Set aside.
Baking the pie:
- Preheat oven to 425F/220C.
- Poke holes into the pie crust using a fork.
- Bake the chilled pie crust in the preheated oven for 10 mins.
- Add filling to the partially cooked crust.
- Bake for another 30 mins at 375F/190C.
- Remove pie from oven – let it cool.
- Cover with paper towel and refrigerate it overnight or for at least 4 hours.
- After the pie sets in the fridge – its ready to be served!