Vegan Pumpkin Pie
1 prepared vegan pie crust (see recipe below)
1 can (15 oz) pumpkin puree
1/2 cup coconut milk
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
Preheat the oven to 350°F (175°C).
In a bowl, mix pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract.
Pour the mixture into the pie crust.
Bake for 45-50 minutes until set. Let cool before serving.
Vegan Gluten-Free Pie Crust:
1 1/2 cups gluten-free all-purpose flour
1/2 cup almond flour
1/2 teaspoon salt
2 tablespoons coconut sugar (or your preferred sweetener)
1/2 cup vegan butter, cold and cubed
3-4 tablespoons ice-cold water
In a food processor, combine the gluten-free all-purpose flour, almond flour, salt, and coconut sugar. Pulse briefly to mix.
Add the cold, cubed vegan butter to the food processor. Pulse until the mixture resembles coarse crumbs. You should see small pieces of butter throughout.
With the food processor running, slowly add ice-cold water, one tablespoon at a time, until the dough begins to come together. Be careful not to overmix; you want the dough to just hold together.
Turn the dough out onto a clean surface or parchment paper. Gently knead it a few times to form a smooth ball. If the dough is too crumbly, you can add a little more ice-cold water, one teaspoon at a time.
Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps prevent it from becoming too sticky when you roll it out.
Preheat your oven to 350°F (175°C).
Once the dough has chilled, place it between two sheets of parchment paper. Roll it out to fit your pie dish.
Carefully transfer the rolled-out dough into your pie dish and press it into place. Trim any excess dough from the edges and use it to create decorative edges if desired.
If you're pre-baking the crust (for a no-bake filling), prick the bottom of the crust with a fork and bake it for 10-12 minutes, or until lightly golden. Let it cool before filling.