Without a doubt, the dish I look forward to the MOST at Thanksgiving is pumpkin pie. I have felt this way ever since I was a little kid and I don’t think my feelings will ever change. After all, what’s not to love? That smooth and sweet pumpkin custard delightfully resting on a flaky and slightly salty crust… mm-mmm!! Pumpkin pie is one of the most glorious dessert creations of all time and that’s all there is to it.
So of course, when I decided to create a vegan and gluten free version of this autumn time pie, my standards were set very high. It was important to me that nothing was sacrificed – the flavors and textures needed to be 100% on point, all while keeping ease and simplicity in mind.
After several hours in the kitchen, I solidly felt my goal was accomplished, and in the end, in front of me and Jeff sat a beautiful and delicious pie that I’d proudly serve to all of my family and friends. I sincerely hope you feel the same way, too!
Here is how you make it:
For the crust:
1. Preheat your oven to 350º. Then, add the flours, brown sugar and salt to a food processor and blend until well combined. No food processor? No problem! Combine these ingredients in a mixing bowl, instead.
2. Next, add the 8 tablespoons of vegetable shortening and blend until the dough becomes crumbly and mostly forms into a ball. Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender or fork to mix the shortening in.
3. Empty the contents onto a sheet of parchment paper and form the dough into a five inch disc. From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches in diameter and about 1/4 – 1/8 of an inch thick. Alternatively, you can do this with a rolling pin covered with flour, but it’s honestly not necessary with this crust!
4. Place your pie pan upside down on top of the dough circle.
Then, place one hand on top of pie pan and the other under the parchment paper and quickly flip the pie pan over. Set it down and carefully peal away the parchment paper so that you’re left with a pie pan lined with pie crust dough. Press the dough onto the bottom and sides of the pan and shape the edges as desired. No fancy designs necessary!
5. Place your pie pan on a baking sheet for easier handling. Then, blind bake the crust in your preheated oven for 12 minutes. In the meantime, make your pie filling.
For the filling:
1. Add all filling ingredients to a mixing bowl…
…And blend on high using a hand or stand mixer. Scrape down the sides of the bowl as necessary. Alternatively, all ingredients can be blended together in a blender.
2. Transfer the pumpkin filling to the pie pan and smooth over the surface.
3. Bake your pie in that preheated oven for 45 minutes or until the edges start to darken ever so slightly. When it’s done, do not remove it from the oven! Instead, turn off the heat and crack the oven door about four inches or so. At this point, leave the pie in the oven for an additional 15 minutes. Allowing the pie to cool gradually like this will help prevent cracking of the surface or separating at the edges.
4. Once those 15 minutes are up, remove the pie from the oven but keep it on the baking sheet for 20-30 minutes. Then, transfer it to a cooling rack to cool for at least 3 hours before serving.
And that’s all there is to it! Serve your pie with coconut whipped cream or other whipped topping of choice.
I hope you love this pie as much as I do!
Vegan Deep Dish Pumpkin Pie with Addicting Gluten Free Crust
Serves 8 – 10
For the Addictive Gluten Free Crust:
- 1 cup (90 g.) Almond Flour / Meal
- 1 1/3 cup (205 g.) Bob’s Red Mill Gluten Free All Purpose Flour (which you can buy HERE)
- 1/2 tsp. Salt
- 2 Tb, packed (28 g.) Brown Sugar
- 8 Tb. Non Hydrogenated Vegetable Shortening
For the Pumpkin Pie Filling:
- 2 (15 oz) cans Pumpkin
- 3 1/4 tsp. Pumpkin Pie Spice
- 1/2 cup + 1 Tb. (125 g.) Granulated Sugar
- 1/4 cup, packed (52 g.) Brown Sugar
- 1/4 cup (30 g.) Corn Starch (Try THIS one, since it’s nonGMO)
- 1/2 tsp. Salt
- 1/3 cup Coconut Cream* (Don’t worry – you can’t taste it!)
- 1/3 cup + 2 Tb. Unsweetened Plain Almond Milk
*Can’t find coconut cream? Alternatively, you can refrigerate a can of coconut milk (found in the baking aisle) for at least 8 hours and use the creamy part at the top that has separated from the liquid instead.
*You can find flat parchment sheets HERE