Gluten-free Pumpkin Pie
- Debbie Flannery, M.Ed.
- Nov 22, 2022
- 2 min read
Fall in love with this healthy spin on a holiday favorite, perfected by Partner Lauren Kovacs! šš A completely plant-based recipe, it features pumpkin puree, coconut milk, and 13g of plant protein from Complete by Juice Plus+ French Vanilla.
Level up your dessert table with this vegan, gluten-free and gourd-geous pumpkin pie recipe that fits many dietary restrictions! If you see us going back for seconds, no you didnāt. š
RECIPE:
Pie Crust:
⢠2 1/2 cups gluten free 1:1 flour
⢠1 tablespoon granulated sugar
⢠1 teaspoon kosher salt
⢠3/4 cup cold vegan butter, cubed
⢠1/4 cup organic vegan shortening
⢠2 teaspoons apple cider vinegar
⢠1/2 cup ice water
⢠Whisk together flour, sugar and salt.
⢠Add vegan butter and shortening, and use a pastry cutter to mix well, until mixture resembles coarse sand.
⢠Using a stand up mixer (or wooden spoon), mix together and slowly add apple cider vinegar and cold water until dough forms.
⢠Separate dough into two discs and cover with plastic wrap.
⢠Refrigerate for an hour (or up to 3 days), and use when making pie.
Pumpkin Pie filling:
⢠1 15oz can organic pumpkin purée (not pie mix)
⢠3/4 cup can full fat coconut milk
⢠1/2 cup brown sugar
⢠1/4 cup arrowroot flour
⢠1/4 cup maple syrup
⢠1 scoop Juice Plus+ Vanilla Complete or 1 tsp vanilla extract
⢠2 tsp pumpkin pie spice
⢠3/4 tsp cinnamon
⢠1/2 tsp salt
⢠Blend all ingredients in a blender.
⢠Pour into prepared pie crust and Bake at 350° for about 60 minutes. Edges should look slightly cracked and the middle will still be a little wobbly.
⢠Let cool and refrigerate for at least 4 hours or overnight.

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