Welcome to the November edition of the gluten-free ratio rally. This month, I’ve created a recipe for a vegan, gluten-free pie crust. You can thank me when you’re done inhaling this pumpkin pie with pumpkin seed and ginger topping. There are nuts in the topping, too, but including them made the title too long…
Before you read further, make sure to open Lisa’s Gluten Free Canteen in a new tab. There you can find all of the fine creation for this month—including frangipane, which I was too daunted to tackle, but which I’m still waiting to use as a word in Words with Friends.
(I was too daunted to tackle frangipane because we’ve been out of power since Saturday, due to a freak Snowtober or whatever blizzard. These things happen, but I was disturbed to realise that we’re without an alternative source of heat when the power goes out—I grew up with a wood stove, so power outages meant camping in the living room. Apparently now they mean an uninhabitable apartment after two days. Anyway, long story short, I owe a lot to my best friend’s parents, not only for letting me crash their house last night, but also for letting me crash their house and bake pie.)
But really, who can say no to pie?
The idea for the topping came from this recipe from Epicurious, and the vegan pumpkin pie filling is such an amalgamation that any semblance of source has been lost. The filling sets up better after a night out, but in the future I might use more egg replacer powder.
For the ratio, I stuck with pie crust’s trusty 3:2:1 flour:fat:ice water. I split the fat 1:1
butter:shortening, and for the flour, went with just about a 2:1 whole grain to starch ratio (if sweet rice flour counts as starch?) in the flour mix.
Feel free to play around—I’ve made gluten-free pie crusts a few times before (and couldn’t find the sticky note with the recipe on it—I swear the only one that’s not made it into Evernote and is packed away from the moves still!) and get the impression that gluten-free pie crust is fairly forgiving…
Vegan Gluten-Free Pumpkin Pie Recipe
By November 2, 2011Published:
- Yield: 1 9 (6-8 Servings)
- Prep: 45 mins
- Cook: 45 mins
- Ready In: 1 hr 30 mins
Albeit vegan and gluten-free, this is still the quintessential pumpkin pie. It goes ridiculously well with any pumpkin ale (I prefer either Dogfish Head Punkin' Ale, Smuttynose Pumpkin Ale, or Shipyard Pumpkinhead Ale, in that order) or a tall glass of non-dairy milk.
- 75 g almond flour
- 45 g oat flour
- 45 g brown rice flour
- 45 g potato starch
- 30 g sweet rice flour
- 80 g soy-free Earth Balance (EB) chilled
- 80 g non-hydrogenated shortening chilled
- 80 g ice water
- 1 T soy-free Earth Balance (EB)
- 1/4 c sliced almonds
- 1/4 c pounded pecans stick 'em in a bag and grab a rolling pin…
- 1/4 c pumpkin seeds
- 2 T vegan sugar
- forkful molasses whatever you can grab with a fork
- large pinch salt
- 2 T crystallised ginger
- 1 T Ener-G egg replacer powder substitute dry part of two eggs' worth egg replacer (e.g. 2 T flax seed meal)
- 1 1/4 c non-dairy creamer I used So Delicious Coconut Creamer—total secret ingredient WIN!
- 1 15 oz can pumpkin substitute actual pumpkin equivalent (I totally should have used real pumpkin and made my own pumpkin seeds—blame Snowtober)
- 1/2 c vegan sugar
- 1/2 t molasses
- 1 T freshly ground cinnamon
- 3/4 t powdered ginger
- 1/4 t freshly ground cloves
- 1/4 t freshly ground allspice
- pinch salt
- Start with the crust. Weigh out all the flours.
- Mix them together—a few lumps from the almond flour are okay.
- Cut in the butter and shortening and incorporate into the flours either with a food processor, pastry cutter, or your fingertips until the mixture resembles coarse sand, with pea-sized lumps here and there.
- Add 30 g (2 T) of the water and incorporate, then add 15 g (1 T) at a time until the mixture just comes together. It should be slightly sticky and firm, just forming a ball.
- Roll the dough out on a lightly floured (use either of the rice flours) surface to 13" diameter or so.
- Transfer to the pie tin or tart pan and freeze while preparing the rest.
- Preheat the oven to 190ºC (375ºF).
- Next, get the topping prepped. Melt the EB in a pan. Add the nuts and seeds and heat over medium-high heat until the seeds begin to pop. At that point, at the sugar, molasses, and salt and stir until the sugar melts. Once the sugar melts, remove from heat and stir in the ginger. Set aside.
- The filling is easy. In a medium bowl, whisk together the egg replacer powder and a splash of the creamer. Add the rest of the creamer and continue to whisk.
- Switch to a wooden spoon when you add the pumpkin. Once the pumpkin is incorporated, add the sugar, molasses, spices, and salt and stir to combine.
- Remove the pie crust from the freezer. Marvel at its crust-like-ness. Prick all over the bottom with a fork, then line with parchment paper or tinfoil and weigh down with pie weights, dried beans, or a conveniently sized smaller pie or tart pan. Blind bake for 20 minutes, then remove the weight and paper/foil and bake for 5 minutes more.
- Once the crust is pre-baked, remove it from the oven and pour the filling into it. Sprinkle the topping in a 2" border around the sides. Don't worry if some of the topping sinks in a little.
- Get excited. Bake for 45 minutes to an hour. I know that this seems like a ludicrously long amount of time, but apparently eggless pies don't set up quite like eggy pies. Use your best judgement to keep the pie from burning.
- Once done, let it cool down a little. This is actually best in a few hours, so if you have to take it to a party or want to save some from the morning, then it will be even better!