Vegan Pumpkin Pie with Gluten Free Pecan Crust
6 Tbsp cold vegan butter
1 Tbsp vegan sour cream
1 cup Bob’s Red Mill 1:1 or Pamala's Gluten-Free Flour
1/4 cup finely chopped raw pecans
1/4 tsp salt
4-6 Tbsp ice cold water
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans)
1/4 cup maple syrup
1/4 cup brown sugar
1 Tbsp black-strap molasses
1/3 cup unsweetened plain vegan milk of your choice
1 Tbsp olive oil (or walnut oil if you have it - YUM!)
2 1/2 Tbsp tapioca starch or arrowroot powder
2 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
A pinch of sea salt
To prepare crust, add gluten-free flour, finely chopped pecans and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, it should appear some what sand like.
Add all the sour cream and the ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
Once a dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for 1 hour, up to 24 hour. Let it sit out for about 10 minutes, but no more, before rolling out.
Preheat the oven to 350 degrees F.
To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper. Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks you can repair it with your hands once you get it in the pan.
To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it.
Once you get the crust inverted, use your hands to form it into the pan, working the crust up along the sides. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
Once your dough is rolled out and placed in the pan, preheat oven to 350 degrees F and prepare pie filling.
Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top.
Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
You can toast some of the raw pecans and use them to decorate the top of the pie before serving.
Slice and serve with coconut whipped cream.