This is our veganized version of the classic Libby’s Pumpkin Pie recipe.
2 Tablespoons ground flax seeds
4 Tablespoons water
3/4 cup sugar (we use evaporated cane juice)
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 15-ounce can pumpkin purée
1 1/2 cups coconut milk (1 13.5-ounce can)
2 tablespoons corn starch, potato starch, tapioca starch or arrowroot powder
1 unbaked 9-inch deep-dish pie shell. Here’s our gluten-free pie crust recipe
Preheat oven to 350oF
in a small bowl, mix the flax seeds with 4 Tablespoons water. Let sit for 5 minutes. Then beat with a fork to make a light viscous, mixture.
Mix together sugar, spices and vanilla. Cream the sugar with the flax seed mixture.
In a large bowl, beat together pumpkin and coconut milk. Add in sugar/flax mixture.
Sift the starch and sprinkle into the pumpkin batter. Mix to incorporate.
Pour batter into pie shell.
Bake for 30 minutes. Cover pie with parchment paper or foil and bake another 30 minutes. Remove from oven and cool.
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