This pie is DELICIOUS. I mean, seriously good. Serve it up with some Coconut Whipped Topping or a side of vegan vanilla ice cream…..I love love love this pie. Happy Holidays!!!!
Perfect Gluten Free Pumpkin Pie
1 1/3c pumpkin puree (1 15-ounce can or cooked pumpkin puree)
1/4c maple syrup
1/4c maple sugar
1/2c unsweetened cashew cream (1/4c cashews/ 1c water blended)
1T coconut oil
2t pumpkin spice (or choose a mix of allspice, clove, ginger, cinnamon & nutmeg)
2T Kudzu root (blended in the cashew milk)
2”piece of fresh ginger
1/2″ piece of fresh turmeric
1T fresh lemon juice (omit if fresh is not available)
1/4t pink salt
3T cold vegan butter
3T cold coconut oil
1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.
1/4t pink salt
3T maple sugar
4-6T ice cold water
Prepare the Pie Crust:
You can make both the filling and the crust ahead of time- the crust you can make a day or two in advance and keep in the fridge. If you are preparing in one day, make the crust, chill it and then prepare the filling. Your dough should be ready to roll out after about 30 minutes in the fridge.
Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.
Add ice water 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.
Once a loose ball of dough is formed, transfer onto a piece of plastic wrap and work gently with your hands to form a ½” thick round. Wrap firmly and chill for a minimum 20 minutes, you can prepare and store for up to 2 days. Let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.
I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.
Prepare the filling:
In a blender or vitamix, make the cashew cream (1c water/ 1/4c cashews) and pour 1/2c of the cream into a small glass.
Add the kudzu root and mix with a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.
In the same blender, add the all of the ingredients including the kudzu cashew cream slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.). Set aside and roll out your dough.
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. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as thin as possible before hand. Any holes or cracks you can patch with no problem.
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 flip it as center as possible over the pie pan.
Once in the pan, gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.
Pour the filling into piecrust and bake for 45-55 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.