It’s that time of year! The leaves are changing colour and falling from the trees, the days are getting cooler and the supermarkets are full of pumpkins! In honour of All Hallows’ Eve, I am sharing a delicious recipe for a gluten-free and dairy-free pumpkin pie that is sure to delight everyone at your Halloween party.
Have a safe and delicious Halloween!
Gluten-Free Pie Crust
- Combine the flour blend, cane sugar, xantham gum and salt in a food processor. Pulse 5 or 6 times to combine. Add the butter and pulse until the mixture resembles coarse meal with pea-sized butter crumbs.
- In a small bowl combine egg yolk, apple cider vinegar and 3 tablespoons of water with a whisk. With the food processor turned on, add the liquid ingredients through the feed tube. Slowly add more water 1 tablespoon at a time until the mixture just starts to clump together. Do not add any more water than is necessary.
- Remove the dough from the food processor and shape into a flattened disk. Cover with plastic wrap and refrigerate for at least 1 hour (up to 2 days). Remove from the fridge 5 minutes before rolling.
- To roll the dough, sprinkle some flour blend onto wax paper and place the dough on top. Sprinkle the dough with some more flour and top with a second piece of wax paper. Roll the dough into a circle approximately 12 inches wide.
- Remove the top layer of wax paper and transfer the dough to a 9 inch pie plate by placing the pie plate upside down on the dough and then turning the dough and the plate as one. Remove the second piece of wax paper.
- Very gently, push the dough down so that it lines the pie plate. Repair any tears with wet fingers as necessary. Trim the edge of the pie crust leaving a ½ inch overhang. Tuck the overhang under and pinch the dough for a decorative effect.
- 1 ¼ cup all purpose gluten-free flour blend
- ½ tsp xantham gum
- 1 tbsp cane sugar
- ½ tsp sea salt
- 6 tbsp cold butter or butter alternative, cut into small pieces
- 1 egg yolk
- 1 tbsp apple cider vinegar
- 5 tbsp cold water
Vegan Coconut Whipped Cream
- Place the cans of coconut milk, the mixing bowl and whisk attachment for the mixer in the fridge for a minimum of 8 hours.
- Puncture the bottom of the coconut milk cans and drain the liquid. Once drained, scoop the coconut cream from the cans into the chilled mixing bowl.
- Whip the coconut cream on high speed for 15 seconds.
- Add the icing sugar and mix until just incorporated (15-20 seconds).
- Use immediately or store in the refrigerator for up to 4 hours.
- 28 oz full-fat coconut milk
- 1/3 cup icing sugar
Dairy-Free Pumpkin Pie Filling
- Preheat the oven to 425F
- Use a mixer to combine the pumpkin puree, brown sugar, eggs, vanilla and spices in a medium-sized bowl.
- Gradually add the coconut milk until it has all been blended in.
- Pour the filling into the prepared pie crust and bake for 15 minutes.
- Turn down the heat to 350F and bake for another 35-40 minutes until a toothpick inserted 1 inch from the crust comes out clean. (Note: if the crust starts to brown too quickly, loosely cover with foil).
- Cool for 1-2 hours before serving.
- Top with Vegan coconut milk whipped cream
- 2 cups pumpkin puree
- 2/3 cup brown sugar
- 2 large eggs, beaten
- ½ tsp vanilla
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup coconut cream