Gluten-Free & Vegan Pumpkin Pie

There’s nothing quite like the aroma of a freshly baked pumpkin pie to warm the heart and home. Today, we’re bringing you a special treat that everyone can enjoy – a gluten-free and vegan pumpkin pie recipe that’s as delightful to the palate as it is kind to the body.

 

Ingredients:

For the Crust:

• 1 ¼ cups gluten-free flour blend
• ¼ tsp salt
• 6 Tbsp cold vegan butter
• 4-6 Tbsp ice cold water
  
  

For the Filling:

• 2 ¾ cups pumpkin puree
• ¼ cup maple syrup
• ¼ cup brown sugar
• ⅓ cup unsweetened plain almond milk
• 1 Tbsp olive oil (or melted coconut oil)
• 2 ½ Tbsp cornstarch or arrowroot powder
• 1 ¾ tsp pumpkin pie spice
• ¼ tsp sea salt
  
  

For Serving (optional):

• Coconut whipped cream
  
  

Directions:

Prepare the Crust: In a large mixing bowl, combine the gluten-free flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add ice cold water, stirring until a dough forms. Press the dough into a pie dish and chill for 30 minutes.