Ingredients
Scale
For the crust:
- 1 1/2 cups gf flour of choice, if xantham gum free, *See Notes
- 3/4 cup refined coconut oil
- 3/8 cup cold water
- 1/2 tsp salt
For the filling:
- 2 cups (15oz can) pumpkin purée
- 1 cup neutral flavored plant milk, of choice
- 3/4 cup cornstarch
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp Ginger
- 1/2 tsp allspice
- 1/2 tsp salt
Instructions
For the crust:
- Preheat oven to 425.
- Mix all ingredients together thoroughly, then press 3/4 of the mixture into the bottom of a lightly oiled 9 inch pie dish. The mixture should be sticky, add 1-3 TB extra water if too crumbly.
- Poke 10-12 holes in the bottom to help crust not bubble up.
- Bake 10-12 mins, or till crust is slightly crispy and golden.
- Seran wrap the other 1/4 to put on top of your pie later.
For the Filling:
- Lower oven temperature to 350.
- Pour filling into crust & use the remaining crust to decorate the top of your pie, as desired. (Optional: To get the interesting texture on top of the pie, I poured 1-2 TB plant based heavy whipping cream in a swirl design. As the pie bakes, the cream evaporates and leaves the fun texture).
- Cover pie with foil & bake 1 hour on the bottom shelf, till pie has set and is not too jiggly in the center.
Notes
*if xantham gum free, use any gluten free flour blend you’d like with an added 1/2 tsp guar gum. I would recommend the following blend: 1 cup rice flour, 1/2 cup oat flour, 1/4 cup tapioca, 1/4 cup potato flour, and 1/2 tsp guar gum.