This is a pretty healthy version of pumpkin pie that comes together really quickly. I found the base recipe on myquietkitchen.com and modified it just a bit.
Pie Filling Ingredients
15 ounces pumpkin puree (canned or home-cooked) canned is way easier!!
1 1/4 cup non-dairy milk of choice. We like plain soy milk.
¼ cup rolled oats
3 Tbsp corn starch
2 teaspoons vanilla
2 teaspoons pumpkin pie spice – you can blend cinnamon, nutmeg, ginger and clove if you can’t find that. There are stock-outs of pumpkin pie spice around Thanksgiving, so buy early.
1/2 cup maple syrup
Crust ingredients
2 cups gluten free flour (or a gluten free blend; Costco has some affordable options). You can also use whole wheat pastry flour, but the dough will be a little tougher due to the gluten
1/2 cup tapioca starch
1/4 teaspoon sea salt
2 tablespoons date sugar
5 to 9 tablespoons filtered water
For the pie filling
Put everything into a Vitamix or other high-powered blender and let it run. It will thicken dramatically, so add a bit more liquid if your blender bogs down. You’ll have to cook it a little longer.
For the crust
Turn the oven to 350°F
Put everything in a small bowl except the water and blend the dry ingredients together with a spatula or a whisk. Once thoroughly blended add 5 tablespoons of water and blend it into the flour mix with a spatula. Add additional water one tablespoon at a time until the flour forms a cohesive ball that is slightly sticky to the touch. You should be able to work the dough with your hands and not have remnants of the dough stick to your hand.
You can roll the dough ball out right away. This will be a very thin crust and one that will hold together quite well, but it won’t have the flakiness of a traditional pie crust because there is not any fat. It can be a little chewy with some types flour, but it is still delicious and it allows the filling to be the star of the pie, which is exactly how it should be.
Pre-bake for 10 minutes and then fill immediately with the pumpkin pie filling. Bake the assemble pie for 30 to 40 minutes until the center is set. The filling may pull away from the crust slightly, but it will still taste fabulous. If using, you can cover any gap with a vegan whipping cream. Trader Joe’s has a really terrific coconut whipped topping. Try it, you’ll love it.