Image Credit: Vanessa Stump and Vegan via Instagram
Pumpkin season isn’t over until it’s over, so if you’re a pumpkin lover who wants a special treat but is also a vegan, worry not, because today’s recipe is definitely a must-try for you! Let us turn your classic pie into a special vegan and gluten-free pumpkin pie. This addicting and easy-to-do pumpkin pie is brought to us by Audrey Dunham, check out her other videos too, they’re all worth watching. Now, let’s get to the procedure of today’s special treat!
Pumpkin Pie Filling
In a processor or mixing bowl, put in your gluten-free all purpose flour, almond flour, brown sugar and salt. Mix it thoroughly, add the shortening and continue mixing.
Take your dough and put it in a parchment paper for shaping. Using your hands, shape the dough into a wide round shape that’s big enough to fit into a pie plate.
Transfer the dough into the pie plate and smooth out the sides and spots not covered by the dough.
Bake the crust without the filling in a 350 degree oven for 12 minutes.
Combine the canned pumpkin, pumpkin pie spice, granulated sugar, light brown sugar, coconut cream, non-dairy milk, corn starch and salt in a large mixing bowl. Using a hand mixer in a low setting, mix the filling. Ensure that there are zero clumps, then gradually increase into high speed.
Take your pie crust, pour in the pumpkin filling and smooth it out.
Bake in the oven for about 60 minutes until the edge of the crust turns into a nice medium to dark brown color. Chill in the fridge for 1-2 hour before serving.