How to Make a Delicious Vegan, Gluten-Free, and Vegan Pumpkin Pie
Who doesn't love a delicious homemade pumpkin pie? Whether it's for Thanksgiving, Christmas, or just an excuse to enjoy a sweet treat, pumpkin pie is a classic favorite. This recipe for homemade pumpkin pie is guaranteed to be the best you've ever tasted—rich and flavorful with just the right amount of spices. Don't wait any longer, let's get baking!
240 g cassava flour
- 1 teaspoon salt
- ½ cup (115g) cold unsalted butter, diced into small cubes
- 3 tablespoons granulated sugar
- ½ cup (120ml) cold water
- 15 oz pumpkin
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 2 eggs
- 1 cup milk
- ½ teaspoon cloves
- ½ teaspoon tapioca flour
Ingredients for the pie crust:
Ingredients for the pumpkin filling:
Directions for the pie crust:
In a bowl, whisk together the cassava flour, salt, and sugar until well combined. Add the cubed butter and using a pastry blender or two forks, cut it into the dry ingredients until it resembles coarse crumbs. Alternatively, you can use your hands to rub it together until you have pea-sized pieces of butter incorporated into the dough.
Slowly add in the cold water, stirring with a wooden spoon as you go until everything starts to come together in large clumps. Form it into a disk shape with your hands and wrap it in plastic wrap before refrigerating for at least an hour before rolling it out and blind baking as needed for your pumpkin pie recipe!
Directions for the pumpkin filling:
- Combine pumpkin, sugar, salt, spices, and tapioca flour
- Add milk and eggs and mix slowly
- Pour over to your crust
- Bake in preheated oven at 400° F for 1 hour
There you have it – a no-fail pumpkin pie recipe that's sure to be delicious! Enjoy!