This is not your mama’s pumpkin pie! This vegan spin on the old-fashioned favorite is light, fresh, and decidedly modern. I consider this one of my greatest achievements in this book, because I was able to make pumpkin pie without eggs, and without tofu, which is the usual substitute in vegan baking. I much prefer this version of pumpkin pie to the one I grew up on, because it’s not too rich and is made without refined sugar, making it a treat my whole family can indulge in, until we’ve eaten every last crumb!

　　

Ingredients

makes 1 9-inch pie

　　

Single Flaky Sucanat Pie Crust

1 1/2 cups Basic Gluten-Free Flour Mix (page 19)

　　3 tablespoons sweet rice flour

　　1 1/2 tablespoons Sucanat or brown sugar

　　3/4 teaspoon xanthan gum

　　1/4 teaspoon plus 1/8 teaspoon salt

　　1/2 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening

　　2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk

　　1 tablespoon freshly squeezed lemon juice

　　

Pumpkin Pie Filling

2 cups pumpkin purée

　　2 tablespoons canola oil

　　3/4 cup Sucanat or brown sugar

　　1/3 cup maple syrup

　　1/2 teaspoon salt

　　1 teaspoon pure vanilla extract

　　2 teaspoons grated fresh ginger

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　2 1/2 cups chilled rice milk

　　1/4 cup cornstarch

　　1 (0.3-ounce) packet vegan gelatin

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

To make the pie crust, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the flours, Sucanat, xanthan gum, and salt.

　　

Step 3

Add the shortening and mix on medium speed until you have a coarse meal, about 1 minute. Add the egg replacer and lemon juice and mix until combined (it should start to ball in the center of the bowl), about 1 minute.

　　

Step 4

Turn out the dough onto a sheet of parchment paper, mold into a ball, flatten into a disk, pinching together the edges, and top with another sheet of parchment paper. Roll out to 1/4 inch thick and about 2 inches wider than your pie dish. Grease a 9-inch pie dish with a little vegetable shortening. Remove the top sheet of parchment paper, flip the crust into the pie dish, pressing down with the palm of your hand and using your fingers to press into the dish around the edges, then peel off the other sheet of parchment paper. Trim and flute the edges, patching as necessary. Prick the bottom 8 times with a fork.

　　

Step 5

Bake the crust in the center of the oven for 25 minutes, or until lightly golden. Transfer to a cooling rack, and let cool to room temperature.

　　

Step 6

To make the filling, combine the pumpkin, canola oil, Sucanat, maple syrup, salt, vanilla, ginger, cinnamon, nutmeg, and 1/4 cup of the rice milk in a heavy saucepan, whisking together well. Bring to a simmer over medium heat, then decrease the heat to medium-low, and cook, stirring, for 5 minutes.

　　

Step 7

Whisk together the cornstarch and 1/4 cup more of the rice milk. Pour into the pumpkin mixture and cook, stirring, for about 2 more minutes. Whisk vigorously to smooth out any lumps. Remove from the heat and set aside.

　　

Step 8

Whisk the vegan gelatin into the remaining 2 cups rice milk. Pour into a small saucepan. Bring to a full boil over medium-high heat, stirring often.

　　

Step 9

Working quickly, pour the gelatin mixture into the pumpkin mixture, stirring well to combine thoroughly, then pour into the room-temperature pie shell.

　　

Step 10

Transfer to the fridge. Chill for at least 2 hours before serving. Cut into wedges. Eat plain or with a little Vegan Whipped Topping (page 113).

　　

tip

Step 11

Crusts are like people—they have moods! Sometimes they’re even-tempered and roll out smoothly and easily. Other days, they fall apart. It depends on the temperature, the humidity level, the brands of flour and shortening, and perhaps, the randomness of life. Do not dismay if your crust is perfect one day, but the next time you make the very same recipe it breaks apart a bit. Just patch it back together and nobody will ever know.

　　Allergen-Free Baker's Handbook