Crust 

We usually buy an already-made crust at a store for both pies, the gluten-free crust is not flaky as the regular, but both are pretty good.  

I am always up for choices, so if you want to make your crust, here it is 

  • 1 1/4 cups Bob’s Red Mill 1:1 gluten-free flour 
  • 1/4 tsp salt
  • 6 tbsp cold vegan butter
  • 4-6 tbsp ice-cold water

Filling 

  • 2 3/4 cups of pumpkin pure (1 1/2 15-ounce cans yield 2 3/4 cups)
  • 1/4 cup maple syrup 
  • 1/4 brown sugar 
  • 1/3 cup unsweetened plain almond milk 
  • 1 tbsp olive oil (or melted coconut oil)
  • 2 1/2 tbsp cornstarch or arrowroot powder 
  • 1 3/4 pumpkin pie spice (or sub-mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt

For Serving (optional)

  • coconut whipped cream 
  • Vegan pumpkin pie ice cream 

Instructions 

  1. To prepare the crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter and gently cut it in with a fork or pastry. Don’t overwork. Just incorporate it.
  2. Next, add ice-cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough forms, transfer it to a piece of plastic wrap and work gently with your hands to form a 1/2-inch thick disc. Wrap firmly and refrigerate for at least 30 minutes, up to 2 days. Just let it warm back up a little before using it. You don’t want it too warm, or it can get too soft to handle. 
  4. Once your dough is chilled, preheat the oven to 350 degrees F (176 C) and prepare the pie filling.
  5. Add all pie filling ingredients to a blender and blend (or whisk) until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan (we recommend can standard 9-inch pan). If it cracks, don’t stress – you can reform it with your hands once you get it in the pan, but try and be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust, and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
  8. Once you get the crust inverted, gently use your hand to form it into the pan, working the crust up along the sides. It can be a little tricky, but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. You can mend any holes or cracks with excess dough and the heat of the hand.
  9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  10. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown, and the filling will be just a bit jiggly and have some cracks on the top. Remove from oven and let it cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  11. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). It would also be amazing with Pumpkin Pie Ice Cream and Brown Suger Pecans!