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  • Jeremy LaLonde

Gluten-free vegan Pumpkin Pie

Behold! Great for fall (or any time of year, really!). This is a gluten-free, whole food plant based pie that tastes like heaven but, you know, it’s pretty goddamn healthy.

Serves: Cuts into about 8 slices, but, I mean, you do you…


INGREDIENTS:

Crust

1 1/2 cups (168g) almond flour

1/2 cup (70g) brown or white rice flour

1/2 cup (60g) tapioca flour (starch)

1/4 tsp sea salt

1 tbsp maple syrup

5-7 tbsp water

1 tsp cinnamon powder (optional, but only if you don’t like flavour)

Filling

2 1/2 cups pure pumpkin (bonus points if you cook your own from scratch)

1/3 cup maple syrup

3/4 cup plant-milk (almond or coconut work nicely)

1 tsp vanilla

1 tsp cinnamon powder

1/2 tsp nutmeg

dash of cloves

1/2 tsp sea salt

3 tbsp cornstarch


DIRECTIONS:

Preheat your oven to 350 F.


Start with your crust. In a large bowl combine all the crust ingredients except for the water. Mix that shit up nicely.


Add 4 tbsp (1/4 cup) of the water and mix together. If dough is too dry keep adding water 1 tbsp at a time until it holds together well without being too sticky.


Make a disc of dough with your hands and place on parchment and roll it out. Add more almond flour if that shit is too sticky. Roll it out into a 12 inch circle


Pick up the parchment and flip that sucker over onto a 9 inch pie plate. Be careful, you gotta move quick. SLOWLY peel away the parchment and gently press the dough into the plate to shape. If you fucked it up and it cracked or tore you can totally just fix it with your fingers - tear any extra off the ends and patch your holes - this shit is pretty forgiving…


Trim and decorate your rim, and stab some holes into the bottom with a fork. Don’t forget this step or it’ll fuck up your bake and shape of your pie.


Place the crust into the oven and pre-bake for about 5-8 minutes.


Now to start your filling! Put everyone on the filling list into a high-speed blender or food processor. Blend till it's creamy and smooth AF. Should just take a minute.


By this point your crust should be ready. Pull it out and pour the filling into the crust and smooth that shit out with a spatula.


If you’ve got a pie shield I highly recommend wrapping it around your exposed crust. If you don’t then tin foil will work in a pinch.



Bake for 55-60 minutes (until it’s thickened and starting to brown a bit on top). Let it cool on the counter - or pop it into the fridge to cool completely. The cooling process ensures it'll be nice and firm.




Top with some plant-based whipped cream if desired and SMASH IT INTO YOUR FACE.


TIPS:

This crust works great for pretty much any pie.


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