Perfectly Pumpkin Pie

Our Fall Favorite will have you wishing for crunchy leaves, cool weather, scarves, and all things pumpkin spice! With a little TLC, this pie is subtly sweet and oh-so-satisfying... Perfect for the holidays!

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Servings: 8

Prep Time: 00:40

Cook Time: 01:00

Homemade Crust Ingredients

1 1/4 cup gf all-purpose flour

1/4 tsp salt

6 tbsp cold vegan butter (we used earth balance)

3/4 cup ice cold water (put ice in the cup a few minutes beforehand)

Filling Ingredients

2 1/2 cups canned pumpkin

1/4 maple syrup

1/8 cup cane sugar (brown sugar works, too)

1/3 cup unsweetened plain coconut milk

1 tbsp melted coconut oil

2 1/2 tbsp cornstarch

1 3/4 pumpkin pie spice (or a mix of cinnamon, cloves, cinnamon, and ginger)


1In a large bowl, add GF flour and salt and mix. Slice the butter into small chunks and gently incorporate. Use a fork to break down the butter into small pieces, but don’t break them down and mix completely.

2Add a tablespoon of the ice cold water and use a wooden spoon to mix. Only add water by the tablespoon until you reach a the consistency of loose dough (you may not use the entire amount of water listed in the ingredients). There are pictures below of what this looks like.

3Place loose dough on plastic wrap and gently form a thick disk with your hands. Wrap tightly in the plastic wrap and place in the fridge for at least 30 min to cool the dough down.

4Lay out some wax paper over a large cutting board. Take the dough out of the fridge, unwrap it, and place on the wax paper. Take another piece of wax paper and place it on top of the dough. Using a rolling pin (a round glass works well, too), gently roll the dough until it is thin and slightly larger than the widest diameter of the pie pan (we used a 9-inch pan, but an 8-inch would work, too).

5Remove the top layer of wax paper. Place the pie pan upside over the rolled out dough. With extreme care, pick up the cutting board with the dough and upside-down pie pan and slowly flip it all over (the pie pan is now on the bottom and the cutting board is on top). Take off the cutting board and peel of the wax paper on the dough.

6Let gravity help the dough settle into the pie pan. If there are cracks or missing pieces, take pieces from thicker parts and relocate it to the needed area. Use your fingers to press the dough up the sides of the pan. Do this until all sides are even in length and thickness. It’s okay if it doesn’t look pretty!

7Preheat the oven to 350 F.

8Combine all the pie filling ingredients in a bowl and whisk together.

9Pour the filling into the pie crust. Bake for 1 hour, until the crust is golden brown and the filling is very slightly cracked. It should also still be a bit jiggly in the middle. If you are using pre-made crust, check the pie every 20 min.

10Let the pie cool completely, then place in the fridge for at least 2 hours (the longer the better).

11Serve with a dollop of coconut whipped cream and a sprinkle of cinnamon. Enjoy!

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