Gluten-free Pumpkin Pie
Fall in love with this healthy spin on a holiday favorite, perfected by Partner Lauren Kovacs! 🍁🎃 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 didn’t. 😉
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.
