Thanksgiving is just around the corner, and the cornerstone of any good Thanksgiving meal is the pumpkin pie! So in honor of this years festivities, I want to present to you, a pumpkin pie that is not only vegan, and gluten free, but also: soy free (no tofu), nut free, oil free, and refined sugar free! Did I also mention it’s easy as pie? 😉
This will be my first Thanksgiving as a full blown vegan, and I am stoked! It’s exciting for me that I get to be contributing to something bigger that doesn’t just affect me, but those around me… and I get to do my own version of, “Pardoning the Turkey”. Makes me feel like my own mini President. 🙂
When I started my Thanksgiving recipe hunt, I have to say I was overwhelmed. So many versions of the same dish, and yet none met the requirements I wanted. I then stopped to think and realized that first time vegans (or anyone with a chosen or enforced restriction) deal with this on a daily basis! Constantly looking, and looking, and looking. And we can all agree, after your fifth version of a pumpkin pie recipe that claims to be something, and then turns out to be the opposite of what it says, makes you want to give up. That’s what I struggled with when finding a pumpkin pie recipe.
So like any problem solver, I exclaimed, “Forget this!”, shut my computer, dusted off my cooking apron and got to work in my test kitchen. A bit of a daunting task. Not only to create a filling, but a crust as well. Because everyone knows a bad pie will be the talk of the Thanksgiving memories for years to come (I may have personal experience with this..). But scary thoughts behind me, I mixed, and blended, and rolled, and baked, till finally, when I opened that oven, and smelled the sweet and “buttery” aroma of pumpkin, I knew I hit the jackpot.
When my fork dove into that sweet filling, and down into that sturdy crust (no crumb-y, or dry crust here folks! This crust was firm, yet flaky, and didn’t crack or fall apart.), I had entered the pumpkin pie heaven. Smooth and silky, filled will all those comforting fall flavors of cinnamon, nutmeg, cloves, and allspice.
One of my main goals for this pie was to have the filling contain no nuts, soy, or seeds. And folks, I had met my goal! Thanks to the work of wholesome ingredients like pumpkin purée, aquafaba (the liquid from canned chickpeas), tapioca flour, and a hint of maple syrup and spices, this was a filling made from the Thanksgiving angels.
Back to the crust. It’s simple, fast, and only has 4 ingredients. Ground flaxseeds, tapioca flour, almond flour, almond milk, and a hint of salt. That’s it! Simply mix, refrigerate for 15 minutes, roll out, pre-bake for 10 minutes, and fill with whatever you desire!
If you DO try this pie, let me know! Take a picture, and tag it #garnishwithlove on Instagram so I can see!
- 1½c. almond flour (packed)
- ½c. brown rice flour
- 1T. tapioca flour
- 2 flax eggs (2T. ground flaxseed + 6T. water. Mix, and let gel for 10-15 minutes.)
- 2T. almond milk
- 1 can pumpkin puree (15oz.)
- 1 can aquafaba (Separate the chickpeas from the liquid. The liquid is aquafaba.)
- 2T. maple syrup
- 1t, vanilla extract
- ¼c. tapioca flour
- 2t. ground cinnamon
- ¼t. ground allspice + cloves + nutmeg + salt
- To prepare crust, combine all crust ingredients in a medium mixing bowl. Use hands to form into a ball. Then, transfer your dough ball onto a prepared sheet of plastic wrap, and wrap firmly. Let cool for 15 minutes in the refrigerator. Preheat oven to 350F.
- Remove dough from the fridge, unwrap, and place dough on a sheet of parchment paper. (You will be transferring the rolled out dough, and parchment paper to a pie pan. Cut the parchment paper accordingly after transfer.) Place a sheet of plastic wrap (or parchment paper) on top your dough. Gently use a rolling pin to roll the dough to the size of your pie dish. Transfer the rolled out dough, and bottom parchment paper to your pie dish. Gently press to form to pan. Cut parchment paper to generally fit your pie dish (exact measurements are not necessary.)
- Pre-bake crust for 10 minutes, and then set aside while preparing filling. Keep the oven on!
- Add all the filling ingredients to a blender and blend until smooth. Scraping the sides if necessary.
- Pour filling into the pre-baked pie crust. Smooth the top of the filling with a spoon.
- Bake for 30 minutes, tent with foil, and bake for an additional 10-15 minutes. Remove from oven and let cool to room temperature, or cool in fridge before slicing.