Vegan Pumpkin Pie Crust

Cut in the oil drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Here are my suggestions for the most success with both the vegan pumpkin pie and the gluten free crust.

Vegan Gluten Free Pumpkin Pie Recipe Gluten Free Pumpkin Gluten Free Pumpkin Pie Vegan Pumpkin

Store in an airtight container in the fridge.

Vegan pumpkin pie crust. Ingredients 1 15oz 425g can puréed pumpkin not pumpkin pie filling 3 4 cup 180ml coconut milk full fat 3 4 cup 150g brown sugar 1 4 cup 32g cornstarch 1 4 cup 60ml maple syrup 1 tsp vanilla extract 3 tsp pumpkin pie spice 1 2 tsp salt 1 vegan pie crust homemade or store bought must. 2 cups 490 g pumpkin puree cooked and pureed pumpkin not pumpkin pie mix 3 tbsp cornstarch 1 2 to 1 tsp vanilla 2 tsp pumpkin pie spice 1 5 tsp cinnamon a good dash of nutmeg all spice ginger 1 4 cup 80 5 g maple syrup 1 4 cup 55 g raw or light brown sugar a good pinch of salt. No bake vegan pumpkin pie with gluten free gingerbread crust.

Preheat the oven to 400 f set aside a 9 pie plate. Turn off the oven and let the pie in the oven but open the door of the oven. This pumpkin pie is no bake and comes together within minutes.

Wait for a further 5 minutes then take it out of the oven and let cool at room temperature. Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula. In a mixing bowl sift together the flour and salt.

This crust is so delicious that you will want to eat it by itself. Make the crust batter but don t shape it. Make the filling and store in an airtight container in the fridge.

Serve with a dollop of whipped non dairy cream. Bake in the oven for 50 minutes.