Anytime-of-Year Pumpkin Pie with Pecan Crust
(Gluten Free, Dairy Free, Egg Free)
This past Canadian Thanksgiving was a wonderful time spent with family in Yellowknife. I was disappointed when after the delicious meal, I could not enjoy in Pumpkin Pie, a staple of any Thanksgiving meal and one of my favorites regardless of the time of year. I decided that I would try my luck at baking a gluten-free, vegan pumpkin pie the following week just 1 ½ hours prior to attending a dinner party. While I am always reluctant to try out a new recipe on friends (especially one that combined a variety of recipes and my own imagination), I was rewarded with a delightful pie and appreciative taste-testers. The crust is from a recipe in Nourishing Meals Cookbook by Alissa Segersten and Tom Malterre. If you are a fan of our facebook page, you probably already know that this is one of my ‘go-to’ cookbooks. The filling is modified from gluten-free goddess, an online blog you can find at glutenfreegoddess.blogspot.ca. I did not have any agar-agar or Ener-G egg replacer, so in order to make the pie achieve a shape, I had to add more xanthum gum. Just proves that you can do a lot, even if you do not always have all the ingredients! Be creative, but know when to use which substitutions and how to use them correctly.
Hope you enjoy!
1 cup raw pecans, finely ground
1 cup superfine sorghum flour
¼ cup arrowroot powder
1 tablespoon ground chia seeds
½ teaspoon sea salt
6 tablespoons organic palm shortening (I used one vegan Earth Balance butter stick)
4 to 6 tablespoons icy cold water
1 14 or 15-oz can organic pumpkin or homemade pumpkin puree
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
2 teaspoons vanilla
2 tablespoons coconut oil
3/4 cup organic sucanat
1/2 cup GF buckwheat or sorghum flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
½- 3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F. Set out a 9-inch deep-dish pie plate.
To make the crust, place the finely group pecans, sorghum flour, arrowroot powder, ground chia and/or flaxseeds, and salt into a small mixing bowl and whisk together. Add the vegan butter stick. Add the cold water and quickly mix together using a fork. (I combined everything in a food processor and it worked just fine)
Use your hands to form a ball. The dough may be a little sticky; if it is, cover the bowl and put it in the fridge for 20 to 30 minutes. Roll out dough in between two pieces of waxed paper, then removethe top layer of waxed paper, flip over and press into the pie plate. Remove second piece of waxed paper. Prebake for 10 to 12 minutes.
In a food processor, combine the filling ingredients. Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving approximately 1 hour (very important or it will collapse).