Curried Vegan Pumpkin Pie (Vegan and Gluten-Free)
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Recipe type: Dessert, Vegan, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A twist on the classic Thanksgiving dessert with a spicy kick from curry powder.
Ingredients
  • For crust:
  • 1 cup gluten-free all-purpose flour mix (I like Pamela's)
  • ½ cup almond meal (or more GF all-purpose flour)
  • 2 Tablespoons sugar
  • ½ teaspoons salt
  • 8 Tablespoons chilled pure vegetable shortening (or butter), such as Spectrum
  • 4-5 Tablespoons ice water
  • Filling:
  • 1¾ cups (15 ounces) organic pumpkin puree
  • ½ cup pure maple syrup
  • 1 (14-ounce) full-fat coconut milk
  • 5 Tablespoons arrowroot powder
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon curry powder, or to taste
  • Whipped coconut cream, for serving
Instructions
  1. For crust: Place the gluten-free flour mix, almond meal, sugar, and salt in the bowl of a food processor. Pulse until combined. Drop small spoonfuls of the chilled shortening over the top of the dry ingredients. Pulse about 10 times, or until the mixture resembles cornmeal with some larger pieces remaining. With the food processor running on low (or using the pulse button), drizzle the water a little at a time through the feed hole. Stop at 4 Tablespoons and remove lid. Press dough together. If it sticks, leave out the last tablespoon. If not, drizzle it over the dough and pulse a few times until combined.
  2. Transfer the dough to a 10-inch tart pan. (I used ceramic, metal is fine. A pie plate can also be used.) Press the dough up the sides and evenly over the bottom. Set aside.
  3. To make the filling: Place all of the ingredients into a blender or food processor, and blend until smooth. (Alternatively, a whisk or electric mixer could also be used. Just be sure to sift the arrowroot powder to remove any lumps.)
  4. Pour the filling into the tart shell. Bake at 425°F for 15 minutes, then lower head to 300°F and bake for another 35-40 minutes, or until the center of the pie is set. It will be a little bit jiggly and finish setting up as it cools. Cool completely at room temperature, then refrigerate until ready to serve.
Notes
-For a true pie, extend the 350°F baking time by about 10 minutes.
-If you aren't vegan or dairy-free, heavy cream can be used in place of the coconut cream.
-If you aren't gluten-free, regular all-purpose flour can be used in place of the GF all-purpose flour.
-Butter or chilled ghee can be used instead of shortening.
-Omit curry powder for a more traditional pumpkin pie.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2014/11/curried-vegan-pumpkin-pie-gluten-free.html