By justinecooksvegan.com
The Best Vegan Pumpkin Pie (gluten free)
A vegan, gluten free and refined sugar free pumpkin that truly tastes like the real deal! Made using whole food ingredients, this is sure to impress!
Updated at: Thu, 21 Nov 2024 12:26:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Nutrition per serving
Calories2741.6 kcal (137%)
Total Fat152.9 g (218%)
Carbs371 g (143%)
Sugars147 g (163%)
Protein17.3 g (35%)
Sodium461 mg (23%)
Fiber25.8 g (92%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 cupsyams
roasted, garnet, mashed
¾ cupcoconut milk
from the can
1 pieceginger
freshly grated
1 Tbsalmond butter
creamy
2 Tbsarrowroot starch
2 ½ Tbsmaple syrup
1 tspvanilla extract
2 tsppumpkin pie spice
½ cupcoconut sugar
¼ tspsea salt
1 ¼ cupgluten free all purpose flour
I use
6 Tbsvegan butter
chilled, I used
4 Tbswater
ice
1 Tbscoconut sugar
Instructions
Step 1
Rinse yams and use a fork to pierce holes on each yam.
Step 2
Place them on a baking sheet and bake at 425F for 45-60 minutes or until completely cooked and tender when you cut into them.
Step 3
Cool and remove the skins.
Step 4
Place them in a bowl and mash with a fork until it forms a puree.
Step 5
Into a blender add in all the filling ingredients and blend until completely combined and smooth.
Step 6
Into a food processor, combine all crust ingredients and pulse into it forms a ball of dough.
Step 7
Place dough onto a hard surface or large cutting board and roll using a rolling pin (a large glass bottle or wine bottle also works in a pinch)
Step 8
Roll into a large circle about ¼ inch thick.
Step 9
Place a pie dish face down onto the dough.
Step 10
Flip the pie dish over, holding onto the dough.
Step 11
(This is an easier way to get the pie dough into the dish.)
Step 12
Use your hands to press down the dough into the dish/
Step 13
Use a fork to pierce holes into the bottom of the crust.
Step 14
Pour the pumpkin pie filling into the dough and use a spatula to smooth out the top.
Step 15
Loosely cover the edges of the crust using strips of tin tin foil to prevent burning of the crust.
Step 16
Bake at 350F for 40 minutes.
Step 17
Remove and allow to cool to room temperature.
Step 18
Refrigerate for several hours or overnight before serving.
Step 19
Top with vegan whipped cream and enjoy!
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