Pumpkin Pie, Thanksgiving Dessert

Pumpkin Pie, Thanksgiving Dessert

Here we are, we finally made it to week three of my Thanksgiving menu planner. Today, I am sharing a traditional and favorite of all the thankful desserts, pumpkin pie.
This vegan, gluten free version is just as creamy and delicious as any and it is super easy to make.

For the crust: From Bob’s Red Mill website
2 cups gluten free pastry flour, I used Bob’s Red Mills
1 cup non dairy butter, Earth Balance
1/4 cup ice cold water
Pinch of salt

For the filling:
1 can of pumpkin pie mix, 15 ounces
1/3 cup agave nectar
1/3 organic cane sugar
1/3 your favorite nut milk
1 T olive oil
2 T arrowroot powder, vegetarian substitute to gelatin
Good sprinkle of pumpkin spice

Pre-heat the oven to 400 degrees
Once crust is made and formed in tin, bake for 10 minutes, poke holes with a fork to aerate the dough, my mom taught me this in my early days of baking;) pumpkinpiecrust
Combine all filling ingredients in a blender and mix until smoothpumpkinpiefilling
Pour mixture into pre cooked crust and bake for one hourpumpkinpiepour
Cool for 2 -3 hours, cut and servepumpkinpiefinal1
Serve with toasted nuts on top if desiredpumpkinpiefinal2


Inspired by The Minimalist Baker


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