Vegan Pumpkin Pie

pumpkinpie.jpg

Veganized

With Pumpkin spice and everything nice!

 

 

Ingredients

CRUST

5 Tbsp chilled coconut oil

1 cup chickpea flour

1/4 tsp salt

4-6 Tbsp ice cold water

FILLING

1 1/5 15-ounce can pumpkin puree, or the puree resulting from 1 medium pumpkin

2 tbsp maple syrup

1 tbsp brown sugar

1/3 cup oat milk

1 tbsp melted coconut oil

2 1/2 Tbsp arrowroot flour

1 tbsp pumpkin pie spice (4 parts ground cinnamon, 2 parts ground ginger, 1 part ground cloves, 1/2 teaspoon ground nutmeg)

1/4 tsp sea salt

 

Method

For crust, add flour and salt to a food processor with cake/bread blade on. Add the coconut oil and pulse slightly.

Add ice cold water a little at a time while processing. Only add as much water as you need to help a dough form.

Once a dough is formed, knead gently with your hands to form a 1/2-inch thick disc. Wrap in plastic and refrigerate for 30 minutes. Take out of the refrigerator and let it warm back up.

Meanwhile, preheat oven to 350 degrees F (176 C)

Add all pie ingredients to a mixing bowl blender and mix until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.

Return to the crust, rolling it out with a rolling pin as thin as you can without it flaking.

Use some coconut oil to grease the inside of a pie pan.

Transfer the crust into pan, gently pressing the crust into the bottom and sides of the pan to conform to the shape.

Pour the pie filling into the pie crust and bake for 50 minutes or until the crust gets golden brown. Remove from oven and let coolcompletely before covering and transferring to the refrigerator to fully

Set for 4-6 hours, preferably overnight. Slice and serve.