Pumpkin Pie Recipe – Gluten Free & Vegan #video


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:

  1. Make flax egg: Mix 12g ground flax seeds with 30mL water. Let it sit 10 min. Set aside.
  2. In a large bowl, mix cassava flour, arrow root starch and salt. Set aside.
  3. Cut cold vegan shortening into 1/2 inch cubes. Add it into the dry flour mix in step 2.
  4. Using a pastry cutter, combine the butter into the flour mix until it resembles very coarse sand.
  5. 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)
  6. Add flax egg. Use a spatula to fold it into the mix.
  7. 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.
  8. Shape the dough into a 1 inch high circular disc. Wrap the dough in cling wrap. Let it rest for 15 mins.
  9. 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.
  10. After 15 mins, lay down one sheet of parchment paper, unwrap your dough and place it in the center.
  11. Place the 2nd sheet of parchment paper on top.
  12. 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.
  13. Cut out a circle piece of parchment paper to line the base of your pie pan.
  14. 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.
  15. Carefully turn over and flip the pie dough so it lays on top of the pie plate
  16. 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.
  17. 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:
  18. 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.
  19. 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.
  20. Into the blender, add 800g of the baked pumpkin (or canned puree) and the rest of the pumpkin pie filling ingredients.
  21. Blend until smooth – you may need to use a blender temper to push ingredients down (see video)
  22. Transfer to a bowl . Set aside.

    Baking the pie:
  23. Preheat oven to 425F/220C.
  24. Poke holes into the pie crust using a fork.
  25. Bake the chilled pie crust in the preheated oven for 10 mins.
  26. Add filling to the partially cooked crust.
  27. Bake for another 30 mins at 375F/190C.
  28. Remove pie from oven – let it cool.
  29. Cover with paper towel and refrigerate it overnight or for at least 4 hours.
  30. After the pie sets in the fridge – its ready to be served!

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