{"id":906,"date":"2020-10-28T19:15:11","date_gmt":"2020-10-28T23:15:11","guid":{"rendered":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/?p=906"},"modified":"2026-05-21T11:43:55","modified_gmt":"2026-05-21T15:43:55","slug":"pumpkin-pie-recipe-gluten-free-vegan","status":"publish","type":"post","link":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/pumpkin-pie-recipe-gluten-free-vegan\/","title":{"rendered":"Pumpkin Pie Recipe &#8211; Gluten Free &#038; Vegan #video"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Gluten Free Vegan Pumpkin Pie (no almonds)\" width=\"845\" height=\"475\" src=\"https:\/\/www.youtube.com\/embed\/-k266lnaTSM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">INGREDIENTS:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the Pie Crust:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>180g cassava flour [1 cup]<\/li><li>140g cold vegan shortening* [1\/2 cup]<\/li><li>15g arrowroot starch [2 tbsp]<\/li><li>12g ground flax seeds [1 tbsp]<\/li><li>1\/4 tsp fine salt<\/li><li>30mL filtered  water [2 tbsp] &#8211; for flax egg<\/li><li>1\/4 filtered cold water &#8211; for pie dough, exact amount used will vary<\/li><li>11mL white distilled vinegar [1 tbsp]<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>*if not vegan, can substitute with cold lard or butter.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the Filling:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 pumpkin pie pumpkin <br>or 796 mL canned unsweetened pure pumpkin puree<\/li><li>20g cassava flour [2 tbsp]<\/li><li>15g arrowroot starch[2 tbsp]<\/li><li>1.5 tsp ground cinnamon<\/li><li>1\/2 tsp ground ginger<\/li><li>1\/2 tsp baking soda<\/li><li>1\/4 tsp ground nutmeg<\/li><li>1\/4 tsp salt<\/li><li>80mL water [1\/3 cup]**<\/li><li>80mL maple syrup [1\/3 cup]<\/li><li>1 tbsp white distilled vinegar<\/li><li>1 tsp avocado oil or any unflavored oil<\/li><li>1\/2 tsp pure vanilla extract<\/li><li>50g raw unsalted cashews [1\/4 cup]**<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>**If you can&#8217;t have nuts, substitute water + cashews with 80mL of your favorite unsweetened canned coconut milk<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">METHOD:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Making the Pie Crust:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Make flax egg: Mix 12g ground flax seeds with 30mL water. Let it sit 10 min. Set aside.<\/li><li>In a large bowl, mix cassava flour, arrow root starch and salt. Set aside.<\/li><li>Cut cold vegan shortening into 1\/2 inch cubes. Add it into the dry flour mix in step 2.<\/li><li>Using a pastry cutter, combine the butter into the flour mix until it resembles very coarse sand.<\/li><li>Drizzle 1 tbsp white distilled vinegar. Use a spatula to press and fold the flour mixture into the vinegar. <br><em>(Vinegar helps with flakiness. You won&#8217;t smell or taste it after the pie is baked)<\/em><\/li><li>Add flax egg. Use a spatula to fold it into the mix.<\/li><li>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.<\/li><li>Shape the dough into a 1 inch high circular disc. Wrap the dough in cling wrap. Let it rest for 15 mins.<\/li><li>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.<\/li><li>After 15 mins, lay down one sheet of parchment paper, unwrap your dough and place it in the center.<\/li><li>Place the 2nd sheet of parchment paper on top.<\/li><li>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.<br><em>\/\/Don&#8217;t worry about perfection here, as we likely may have to make adjustments when fitting it into a pie pan.<\/em><\/li><li>Cut out a circle piece of parchment paper to line the base of your pie pan.<\/li><li>Back to the rolled out dough, peel off the&nbsp;top sheet of parchment paper. Place pie plate, with its lining, upside down on the dough.<\/li><li>Carefully turn over and flip the pie dough so it lays on top of the pie plate<\/li><li>Shape the pie dough so it fits the pie pan. <br>\/\/Don\u2019t worry if it tears a bit, this dough is very forgiving- press any tears together and finish the crust edge however you\u2019d like.<\/li><li>Cover the pie crust with cling wrap (to prevent dough from drying out). Refrigerate for 30 mins or until the filling is ready.<br><br>Prepare the filling:<br><\/li><li>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.<\/li><li> Bake in the preheated 400F\/205C oven for 30 mins or until you can easily poke a tooth pick into it. Let it cool.<br>\/\/if using canned 100% pumpkin puree, skip steps 18 and 19.<\/li><li>Into the blender, add 800g of the baked pumpkin (or canned puree) and the rest of the pumpkin pie filling ingredients.<\/li><li>Blend until smooth &#8211; you may need to use a blender temper to push ingredients down (see video)<\/li><li>Transfer to a bowl . Set aside.<br><br>Baking the pie:<br><\/li><li>Preheat oven to 425F\/220C.<\/li><li>Poke holes into the pie crust using a fork.<\/li><li>Bake the chilled pie crust in the preheated oven for 10 mins.<\/li><li>Add filling to the partially cooked crust.<\/li><li>Bake for another 30 mins at 375F\/190C.<\/li><li>Remove pie from oven &#8211; let it cool. <\/li><li>Cover with paper towel and refrigerate it overnight or for at least 4 hours.<\/li><li>After the pie sets in the fridge &#8211; its ready to be served!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS: 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&hellip;<\/p>\n","protected":false},"author":2,"featured_media":919,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11,63],"tags":[16,15,88,13],"class_list":["post-906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-videos","tag-dairy-free","tag-gluten-free","tag-pumpkin-pie","tag-vegan"],"_links":{"self":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts\/906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/comments?post=906"}],"version-history":[{"count":9,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts\/906\/revisions"}],"predecessor-version":[{"id":924,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/posts\/906\/revisions\/924"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/media\/919"}],"wp:attachment":[{"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/media?parent=906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/categories?post=906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sensitiveskinlifestyle.com\/blog\/wp-json\/wp\/v2\/tags?post=906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}