Pumpkin Pie Time
I would have gone the same route this year, but having to make it gluten free for Anne to enjoy caught me off guard a bit! While I did buy the Gluten Free Pantry Pie Crust mix (and am using it for apple pie), I wasn't quite satisfied with using it for pumpkin pie.
Then low and behold, I found what amounted to an amazing GF and vegan pumpkin pie recipe by Angela Liddon. I could not resist. I cannot wait to try this tomorrow, but judging on how the ingredients tasted raw, I think we are in for a treat. I didn't alter the crust receipe so much, as it is pretty exact, but I did some changes to the filling per my tastes.
Crust
1 cup oat flour
2 cups raw pecan pieces
2 tablespoons sugar
3 tablespoons ground flax
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup brown rice syrup
1 tablespoon Earth Balance
Filling
2 & 1/4 cup canned pumpkin
1/2 cup sugar
1/4 cup almond or soy milk
1 tablespoon Earth Balance, softened
1/4 cup pure maple syrup
3 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Grease a 9-inch pie dish and preheat the oven to 350F.
2 & 1/4 cup canned pumpkin
1/2 cup sugar
1/4 cup almond or soy milk
1 tablespoon Earth Balance, softened
1/4 cup pure maple syrup
3 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Grease a 9-inch pie dish and preheat the oven to 350F.
In a food processor, add the pecans and process until it starts to clump and oils start to release (about 20-30 seconds depending on your food processor). You should be able to make a ball with the pecan dough, but it shouldn't be as smooth as pecan butter.
Melt Earth Balance and brown rice syrup for about 30 seconds in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil (this wasn't necessary for me).
Spoon the pecan dough onto pie dish and press out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Prick base with fork 12-13 times. Pre-bake the crust for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for while you are preparing the filling.
In a large bowl, whisk together the maple syrup and cornstarch. Add all the other ingredients and whisk together, adjusting spices to taste.
Scoop the filling into crust and smooth. Cover crust with tin foil or a crust shield so it doesn't burn while the pie is baking. Bake for 50-55 minutes at 350 degrees.
Remove from the oven and carefully place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important for all vegan pumpkin pies!) Do not slice pie until it has set in the fridge for 3 hours minimum.