Would it be Thanksgiving without a slice of pumpkin pie? Flakey pie crust with a creamy, perfectly spiced pumpkin filling. This gluten free vegan pumpkin pie is well suited for any holiday gathering!
For as long as I can remember, Thanksgiving has always been a big deal in our family. Everyone comes together for a day of sharing family memories and of course, eating lots of yummy food. My mom always creates an over the top menu, with everything being made from scratch. From the stuffing, to the rolls, to the mashed potatoes, to the cranberry sauce. No cans being used in our kitchen. My mom is an amazing cook! She always put her heart and soul into preparing a gorgeous feast.
It wasn’t until I got older, that I realized how much work goes into Thanksgiving. I remember the first time I hosted at our house and how overwhelmed, yet totally excited I was! I love, love, love hosting. It brings me great joy to have people over for a meal. This meal, however, was going to be unlike any other I had put together.
When hosting at your house, start with the table decor. You don’t need much, nor do you need to spend much. I just covered the table with a cream tablecloth, which I already had. Made a simple burlap runner to go down the center. Placed a few silk fall leaves, different size small pumpkins, a few candles on neutral stands and place cards. Simple cardstock place cards are great, handwritten or printed. I remember one year I had my daughter draw those hand turkeys for place cards, using her tiny hands. Adorable and personal.
Figuring out the menu can be overwhelming, but it doesn’t have to be! I always stick with what I know and what everyone looks forward to having on Thanksgiving. Turkey, stuffing, mashed potatoes, sweet potatoes, fresh green beans, cranberry sauce, a beautiful fall salad, and gluten free rolls. Hosting definitely makes it much easier to control our food allergy needs. When we do have it at my mom’s house, I just make sure I’m in the kitchen helping. That way I can see what ingredients are used, keep an eye on preparation and prepare my own dishes as well.
Let’s get to the most important part of Thanksgiving. The desserts! I mean, besides being thankful for the outpouring of blessings in my life. Thank you, Jesus! Those sweet treats are the ones we look forward to all year long. I start all of my baking one or two days before the big day. There is no need to do any of the baking on Thanksgiving. Plan ahead! Bake those pies and make your traditional cookies.
The classic pumpkin pie. Really, the only dessert anyone in my family cares about this time of year. It’s just not Thanksgiving without it. Who would have thought you could make it without gluten, eggs and dairy? I’m here to tell you it’s totally possible and completely delicious.
My version of a perfect pumpkin pie starts with a buttery, flakey gluten free pie crust {completely essential}. The vegan pumpkin filling is so silky smooth, thanks to the pumpkin puree and coconut milk. It has a lovely balance of spices too. The pretty little swirl of dairy free whipped topping is a must when serving anyone a slice of pumpkin pie. I don’t know about you, but I totally don’t wait until Thanksgiving to make this dessert. I could eat pumpkin pie all year long!
- 1 1/4 cups Sarah’s gluten free flour blend*
- 2 tablespoon cane sugar
- 1/4 teaspoon salt
- 8 tablespoons dairy free butter, cold {Miyoko’s works great!}
- 4 tablespoons ice-cold water
- 2 teaspoons white vinegar
- 2 1/4 cups pure pumpkin purée
- 3/4 cup full-fat coconut milk
- 1/2 cup cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup cornstarch or tapioca starch
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- non-dairy whipped topping for serving {optional}
- Sift together flour blend, sugar and salt. Add vegan butter. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size.
- Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together {add additional tablespoon of water if needed}.
- Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
- Preheat oven to 350 degrees. Grease a 9-inch pie pan with cooking spray.
- Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin.
- Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove remaining piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges in desired pattern.
- To make pie filling, add all pumpkin pie filling ingredients to blender. Blend on on medium-high until smooth and well blended, about 1 minute.
- Pour filling into pie crust. Bake for 50-55 minutes or until center is just about set {will set completely as it cools}. Allow pie to cool on cooling rack for 1 hour.
- Place pie in refrigerator for at least 2 hours or overnight, to chill completely. To serve, slice and top with whipped topping.
photo from original recipe post {October 16, 2014}
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