Vegan, Grain Free Pumpkin Pie

Vegan, Grain Free Pumpkin Pie

Ingredients for the crust: (will make two crusts)

2 1/2 cups cassava flour

1/8 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp grated, dried orange peel

1 cup plus 2 tbsp vegan butter

1 tbsp vinegar

6 to 10 tbsp cold water

Ingredients for filling: (filling is for one pie; double for two)

2 3/4 cup cooked, pureed pumpkin

1 1/2 cup unsweetened flax milk (can use soy or almond milk if you prefer; just make sure it has no grain starches added)

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp salt

1/2 tsp grated, dried orange peel

1/4 cup plus 1 tbsp agave

1/4 golden monk fruit sweetener blend

1 tbsp arrow root flour

1 tbsp extra light olive oil

Baking Instructions:

  1. Preheat the oven to 425 degrees.
  2. Combine the dry ingredients for the crust: the flour, salt, cinnamon, nutmeg and orange peel.
  3. Cut in the butter with a pastry knife or grate cold butter squares with a grater into the dry ingredients and mix well.
  4. Add the vinegar and cold water, beginning with 6 tbsp and adding one tablespoon at a time as needed until the doug is moistened and holds together well for rolling.
  5. Form the dough into two balls and then pat into disc shape. Roll one of the balls between two pieces of wax or parchment paper dusted with flour to fit 9 or 9.5 inch pie pans. (If making two pies, do the same with the other ball. If only making one pie, wrap the disc tightly in plastic wrap twice and put into the fridge. Will last for a couple of weeks. Just be sure to let it sit at room temperature before rolling for use.)
  6. Shape the crust in the pie pan and set aside.
  7. Combine the pumpkin, flax milk, cinnamon, nutmeg, ginger, cloves, orange peel, salt, agave, and monk fruit sweetener until well blended.
  8. Add the arrow root flour and olive oil. Mix well.
  9. Pour into the prepared crust.
  10. Bake in the preheated oven for 15 minutes. Then cover the edges of the crust with aluminum foil, reduce the heat to 350 and bake for another 40 minutes until the filling has puffed a bit and only jiggles in the center.
  11. Allow the pie to cool on a wire rack for 15 to 30 minutes, before placing in the fridge to cool and set completely.
  12. Enjoy!