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!

Ingredients:

Gluten-Free Crust

  • 1 cup Almond flour
  • 1 1/3 cup Gluten free, all purpose flour
  • 2 tbsp Brown sugar
  • 3/4 tsp Salt
  • 8 tbsp Non-hydrogenated vegetable shortening

Pumpkin Pie Filling

  • 2 (15 oz) cans Pumpkin
  • 4 tsp Pumpkin pie spice
  • 1/2 cup + 1 tbsp Granulated sugar
  • 1/2 cup Brown sugar
  • 1/2 cup Corn starch
  • 1/2 tsp Salt
  • 1/3 cup Coconut cream
  • 1/3 cup + 2 tbsp unsweetened plain almond milk

Directions:

Step 1: 

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.

Step 2: 

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.

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Step 3: 

Transfer the dough into the pie plate and smooth out the sides and spots not covered by the dough.

How to Make Gluten Free Pumpkin Pie
Image Credit: YouTube Audrey Dunham

Step 4: 

Bake the crust without the filling in a 350 degree oven for 12 minutes.

Step 5: 

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.

Step 6: 

Take your pie crust, pour in the pumpkin filling and smooth it out.

easy vegan pumpkin pie filling
Image Credit: YouTube Audrey Dunham

Step 7: 

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.

 

*Thanks to Vanessa Stump and Vegan from Instagram for this recipe’s beautiful photo. Check out their other contents to know more.

Vegan, Gluten-Free Deep Dish Pumpkin Pie Recipe

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Elle Ann

With a flair and passion for writing, crafting, and cooking, I've embarked on a mission to discover promising content and turn it into simplified tutorials to help readers whip up their own nifty crafts and delicious food.
Food for me is an art form, so I get my kicks from playing around with flavors and ingredients. And, if you can't find me in the kitchen, I'm probably lurking in a cozy café, sipping on some coffee while indulging in my favorite burnt Basque cheesecake with either a book or phone in hand, of course.

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