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Vegan Gluten Free Pumpkin Pie

 Pumpkin pie has got to be one of the most unmissable treats on any holiday feast table, be it Thanksgiving, Christmas, or just a celebration of this beautiful golden season. 


Of course, vegan, plant-based lovers and healthy eaters should NEVER miss out on the holiday fun and delicious indulgence, however, we do one thing differently, we do not feel bloated, tired or stuffed after! 

Presenting, the best tasting healthy pumpkin pie! It's Plant-Based, Gluten-Free, and Refined Sugar-Free. And in honor of my lazy chef promises, this one is super no fuss! The pie crust calls for only 4 ingredients and there's no need to roll! And the filling, 5 ingredients. The result? Heavenly, we had to try real hard not to finish the entire pie at one meal between the two of us lol. The crust turned out so crumbly and "buttery", while the fillings were creamy, custardy and perfectly spiced. 


You can make the No Roll Chickpea Flour Crust ahead of time, but it's so easy and quick it takes literally 10 minutes so I wouldn't worry about that. Or store-bought pie crust is always an option too! And don't forget to get some extra coconut cream for that vegan whipped cream on top!


INGREDIENTS:

1 serving Vegan Gluten-Free Pie Crust

1 can pumpkin pureé

1 can full-fat coconut milk*

4 tbsp maple syrup

2 tbsp pumpkin spice

3 tbsp cornstarch*


TO MAKE:

- Preheat the oven to 350°;

- Chill the can of coconut milk in the fridge beforehand and use only the thick, white, creamy part on top, reserve the liquid part for a smoothie;

- Add the pumpkin, coconut milk white part, maple syrup, pumpkin spice, and cornstarch to a blender, blend till very smooth;

- Fill the crust with filling, smooth it out, bake for 60 minutes. If you don't want the crust to over brown, take the pie out after 30 minutes and tent with aluminum foil then finish baking;

- Let the pie completely cool down at room temperature, then loosely cover and chill in the fridge for at least 4 hours or overnight for the pie to completely set. 


NOTES:

1. Coconut Milk: I don't recommend substitute for another milk, or the pie might not set right, you can also use coconut cream;

2. Cornstarch: I actually subbed for baobab powder, you can also use tapioca starch. 



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