Creamy Pumpkin Spice Pie
Indulge in the silky smoothness of this gluten-free, nut-free, vegan pumpkin pie with a perfectly spiced crust. A melt-in-your-mouth autumn treat that will delight your taste buds with its velvety texture and warm flavors.
ingredients
- Crust: - 1 ½ cups gluten-free all-purpose flour - ½ teaspoon xanthan gum - ¼ teaspoon salt - ⅓ cup coconut oil, solid - 3-4 tablespoons ice-cold water
- Filling: - 1 can (15 oz) pumpkin puree - ½ cup canned coconut milk, full-fat - ½ cup maple syrup - ¼ cup cornstarch - 2 tablespoons coconut oil, melted - 1 teaspoon vanilla extract - 1 ½ teaspoons pumpkin spice blend - ¼ teaspoon salt
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Mix the gluten-free flour, xanthan gum, and salt together in a mixing bowl.
- 3.
Add the solid coconut oil and cut it into the flour mixture until crumbly.
- 4.
Gradually add ice-cold water, 1 tablespoon at a time, until the dough comes together.
- 5.
Press the dough into a 9-inch pie dish, evenly covering the bottom and sides. Prick the crust with a fork and bake it for 12-15 minutes until lightly golden. Remove from oven and let it cool.
- 6.
In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, melted coconut oil, vanilla extract, pumpkin spice blend, and salt until well combined and smooth.
- 7.
Pour the pumpkin mixture into the cooled pie crust and smooth the top.
- 8.
Bake for 45-50 minutes until the filling is set. Test by gently shaking the pie; it should jiggle slightly in the center.
- 9.
Remove from the oven and let the pie cool completely on a wire rack.
- 10.
Refrigerate the pie for at least 4 hours or overnight before serving. This step is crucial for the filling to fully set and develop its creamy texture.
- 11.
Serve chilled and enjoy the lusciousness of this dairy-free, vegan pumpkin spice pie.
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