Wednesday, November 9, 2016

My Favorite{Gluten, Dairy, and Egg Free} Vegan Pumpkin Pie

I could eat this pie all day! I love this time of year! 




Prep Time: 25 minutes
Bake Time: 1 hour for a large pie 
or 35-37 minutes for a 4inch pie
Makes 7 small pies or 1 large one

Ingredients:

For the filling:
1-14 or 15-oz can organic pumpkin
1 and 1/2 cups full fat coconut milk 
2 teaspoons GF vanilla
2 tablespoons grape seed oil
1 tablespoon Ener-G Egg Replacer
3/4 cup light brown sugar
1/2 cup brown rice flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon guar gum
1/2 teaspoon sea salt
1 teaspoon cinnamon 
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

For the crust:

1 ¾ cups brown rice flour, plus more for dusting
⅔ cup plus 
¼ cup potato starch (not flour!)
⅓ cup tapioca starch
 1 teaspoon guar gum
¼ teaspoon salt
1 ⅓ cups chilled palm shortening or Earth Balance spread
⅔ cup ice water
Grape seed oil, for brushing
1 ½ tablespoons sugar


Instructions for the crust:
Preheat oven to 400F. In a food processor, pulse together the rice flour, potato starch, tapioca starch, guar gum and salt. Add the shortening and pulse off and on until coarse crumbs form, about 10 seconds. Add the ice water and pulse until the dough comes together and the water is thoroughly mixed in, about 30 seconds.Divide the dough into 2 pieces for a large pie or 10 pieces for mini pies. Wrap each piece in plastic wrap and flatten into a disk. Freeze for 15 minutes or refrigerate for 2 hours, until firm. Preheat the oven to 400° F. Grease a pie pan or mini pie pans. Sprinkle brown rice flour onto a sheet of parchment paper. For a whole pie, roll out half of the dough on the parchment paper into a flat thin circle (less than ¼-inch-thick).  After it is fully rolled out, flip it over onto the greased pie pan. Take a fork and prick the bottom of the crust. Warning: it will fall apart more easily than regular crust. Break off the excess dough that is hanging over the sides and use a fork to flute the edges. Put small pies on a baking sheet before baking. Poke shell with a fork and bake the empty shell for 15 minutes at 400F. 

You can save the excess dough for another pie in the freezer or cut it into shapes, sprinkle it with cinnamon and sugar and bake in the oven until firm. 

For the filling:
Put ingredients in the blender. Cover and blend until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Reduce the oven temperature to 350F. Pour into the prepared pie pan(s) and smooth the surface. Bake in the center of a preheated oven for about an hour for a large pie or about 35-37 minutes for a 4inch pie,  until done. The pie should be firm- but gives a tiny bit when lightly touched. The center should not be wet. When you shake them they shouldn't jiggle very much. 

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. I am posting this at Waste Not Want Not Wednesdays.




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