Pumpkin Pie

Pumpkin pie is a sweet dessert perfect for the holidays. The crispy crust is filled with a lusciously spiced pumpkin filling. This recipe is both vegan, gluten free, and certain to impress. Your guests will never know it is free from all major allergens.

Serves 10

INGREDIENTS

• 1¼ Cup Gluten Free All-Purpose Flour
• 6 tbsp Vegan Butter
• 4 tbsp Water
• Salt
   
• 1 Can Pumpkin Purée
• ¼ Cup Maple Syrup
• ¼ Cup Coconut Sugar
• ⅓ Cup Coconut Milk
• 1 tbsp Coconut Oil
• 2½ tbsp Arrowroot Powder
• Cinnamon
• Nutmeg
• Salt

INSTRUCTIONS

1. Combine flour and a pinch of salt in a bowl.
2. Add cubes of butter to the dry ingredients and work in gently using a fork.
3. Add cold water one tablespoon at a time until the dough starts to form.
4. Use your hands to shape the dough into a thick disc.
5. Wrap in plastic and refrigerate for 30 minutes.
6. Preheat the oven to 175ºC (350 Fahrenheit).
7. Meanwhile start preparing the pumpkin filling.
8. Combine all the ingredients in a large bowl and set aside.
9. Remove the dough from the fridge and use a rolling pin to shape the crust.
10. Transfer to your pie pan and use your hands to press the sides up along the edge. 
11. Pour the filling into the pie.
12. Bake for 60 minutes until the crust is golden.
13. Remove from the oven and let cool.
14. Place the pie in the fridge and allow it to fully set for at least 2 hours.
15. Serve with a scoop of coconut ice cream!