Spiced Pumpkin Pie

This velvety vegan and gluten-free pumpkin pie is definitely a crowd-pleasing dessert!

Serves: 10 slices
Prep Time: 30 min
Cooking Time: 60 min

Thank you Hilary and Sierra for making
this incredible recipe!

Total:  90 min

Crust

1 1/4 cups rice flour or all purpose gluten-free blend
1/2 cup vegan butter, vegetable shortening or coconut oil
2-4 tbsp. ice cold water
1 tsp. salt
2 tbsp. sugar

Filling

2 cups all natural pumpkin puree, or 1 cup pumpkin, 1 cup mashed acorn squash
3 1/2 tbsp. corn starch
1 cup soy or almond milk
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 cup walnut or pecan pieces, to garnish (optional)

Directions

1. Prepare the crust by slicing butter or shortening into 1/2 inch pieces. Place in the freezer for 15 minutes to chill thoroughly.
2. Combine flour, salt and sugar in the bowl of a food processor. Add butter and pulse 5-6 times, until mixture resembles and coarse meal.
3. With the food processor running, add 1 tablespoonful of ice water at a time, until the mixture begins to clump together and the crumbly dough holds together when pinched.
4. Form dough mixture into a tightly packed disk. Cover with plastic wrap and refrigerate for 15-30 minutes.  Remove from fridge and either roll out on a wax papered surface, using additional flour to stop dough from sticking, or press by hand into a deep 9" pie dish. Set aside.
5. To prepare the filling, combine all ingredients in a large mixing bowl. Mix thoroughly using an electric mixer. Pour batter into unbaked pie shell and decorate with walnut or pecan pieces, if desired. Bake in a preheated oven at 350 F for 60 minutes.
6. Remove pie from oven and allow to cool. The filling will set as the pie cools.
7. Serve chilled or at room temperature.

Adapted from simplygluten-free.com and veganspoonful.com