Gluten-free Vegan Pumpkin Pie
Thanksgiving worthy pie for everyone
Equipment
- food processor, bowl, pan, oven, 15cm (6-inch) pie plate
Ingredients
Gluten-free Vegan pie crust
- 100 g plain rice flour
- 20 g almond flour (whatever called but powered almond )
- 20 g corn starch
- 20 g sugar
- a pinch of salt
- 60 g soy butter or coconut oil
- 2~3 tbsp icy cold water
Pumpkin pie filling
- 300 g pumpkin puree
- 30 g sugar
- 1 tsp cinnamon
- ⅓ tsp ginger
- ⅕ tsp nutmeg
- 10 g corn starch
Instructions
Gluten-free Vegan pie crust
- Place dry ingredients in a food processor, pulse to mix evenly.
- Add soy butter (or chilled coconut oil) cut into cubes. Pulse until the butter cut into small pieces, look like panko.
- Add icy water a tablespoon at a time, pulse to moisten the ingredients.
- When you squeeze it, if it barely holds its shape, stop adding the water. ※if you add too much water, it doesn't make crispy crust.
- Wrap in a piece of plastic. Shape into a square. Set aside.※You don't have to chill the dough with rice flour, because it's more manegrable at room temperature. But if your room temperature is high, keep in the fridge.
Pumpkin pie filing
- Microwave pumpkin until soft. It takes about 6 mins on 800w.
- Keep the seeds and pulp. Put it in a strainer to collect the puree (almost like juice, though.) Take off the skin from pumpkin flesh.
- Put all the ingredients into a food processor, process until it makes a smooth paste.
- Pour it into a pot, cook on medium heat stirring constantly. Cook until the mixture boil and thicken. Let it cool in an ice bath, while preparing the crust.
Assemble
- Before assembling, preheat the oven to 190℃ (374°F).
- Divide the crust into ⅔ and ⅓.
- The ⅔ crust will be on the bottom crust.Put the crust on a piece of plastic wrap, then cover with another piece of plastic wrap. Roll the crust out from the outside of the wrap. Roll it out to fit the bottom, 3mm in thickness.
- Prick with a falk to help releasing the steam while baking.
- The ⅓ crust will be on the top crust.Roll out the crust into 20×25 cm (8×10 inches) rectangle. Cut into 2cm strips.
- Pour pumpkin filling.
- Place top crust criss-cross, on top of each other.It is very fragile, be careful with handling. Press the edges with folk all around to stick each other.
- Pop it in the oven for 35 to 45 mins until golden brown.
Serving
- Cool completely, then chill in the fridge at least a couple of hours. Preferably overnight.
- Do not take it out from the pie plate. Cut into desired size still in the plate and serve.
