Vegan and gluten-free pumpkin pie recipe
Get into the autumnal spirit with this recipe and take advantage of the surprising health benefits of pumpkin.
Pumpkin is an amazing vegetable in season during September, October and November. Despite being a vegetable, it can be made into a delicious dessert pioneered by the American settlers in New England during the 1620s! Take advantage of the many benefits of pumpkin has to offer with this easy, dairy-free recipe!
- 1 store-bought pre-made (or pre-rolled) shortcrust pastry, regular or gluten-free (or homemade pie crust of your choice)
- 1 can pumpkin puree
- 1 can of full-fat coconut milk
- ¼ cup of rolled oats (regular or gluten-free)
- 2 tbs of ground flax
- ⅓ cup of coconut sugar or brown sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice (or make your own mix with 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg)
- ½ tsp salt
- 1 tbsp vanilla extract
- Start by preheating the oven to the temperature needed for the pie crust recipe or instructions
- If making your pie crust dough, do so now.
- Making sure your crust is even in thickness, place your pie crust into a 10-inch pan and lightly press into place
- Blind bake your pie crust by placing a sheet of baking paper over your dough, then fill with baking beans (you can also use uncooked rice, split peas or similar)
- Bake according to your pie crust instructions, then remove the beans and paper and finish baking in the oven until golden brown
- Adjust the oven temperature to 200 C (or 400 F)
- Blend remaining pie filling ingredients together until smooth
- Pour into the ready 10-inch pie crust and bake for 27 minutes
- Let cool and refrigerate for 5 hours uncovered to allow the pie filling to set.