Thursday, November 9, 2017

Vegan Pumpkin Pie (gluten-free and food allergy friendly) - www.welcomingkitchen.com



The holidays are coming! That means pie. Lots and lots of pie. 

In our family, we make apple pie, pumpkin pie, vegan pumpkin cheesecake and usually another chocolate dessert. At least. Maybe more.

Pumpkin pie is one of those desserts that can seem tricky to make if you need to avoid common allergens. This pie takes out the allergens, but keeps all the creamy, sweet, pumpkin-y delight that makes this pie a must-have on holiday tables. 

You can use this super-easy pie crust for any of your favorite pies. Don't skip the refrigeration step, the pie needs to be cooled off so that it firms up. 

Vegan Pumpkin Pie (gluten-free and food allergy friendly) - www.welcomingkitchen.com




Allergen-Free Pumpkin Pie (vegan, gluten-free and free of the top 8 allergens)
Makes 8 servings 

Ingredients: 
  • ½ cup nondairy creamer (like coconut based) 
  • 2 tablespoons flax seed meal (ground flax seed) 
  • ½ cup allergen-free nondairy cream cheese
  • ½ cup soy-free buttery spread 
  • 2 cups gluten-free oat flour 
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling) 
  • 1 ½ teaspoon pumpkin pie spice 
  • ½ cup brown sugar 

Preparation: 
  1. Preheat oven to 375. 
  2. In a small bowl, combine coconut creamer and flax seed meal. Set aside. 
  3. In a medium bowl, mix together cream cheese and buttery spread until well combined. Mix flour into cream cheese mixture. 
  4. Knead dough together with clean hands just until blended, do not overwork dough. 
  5. Press into a disk on a sheet of parchment paper or wax paper. Top with another sheet. Roll dough into a circle at least 10 inches in diameter. 
  6. Remove top piece of paper and place dough into a 9-inch pie plate with the paper on top, then peel off the top paper. It's ok if the dough breaks, just press it together with your fingers until the pie crust is complete. Trim the edges. 
  7. Prick the bottom of the crust with a fork. Set aside. 
  8. In a blender, combine coconut creamer mixture, pumpkin, pumpkin pie spice and brown sugar. 
  9. Pour pie filling into crust. 
  10. Bake for 45 minutes. 
  11. Cool pie on a cooling rack, and then cover and transfer to refrigerator for at least five hours.

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