Our Pumpkin Seed crust made with just seeds and water! Not only is it vegan, it is gluten-free, salt-free, and oil-free. This recipe makes one pie crust for an 8-inch pie plate. Try it with our Three Sisters Savory Pie.
1 cup green pumpkin seeds (pepitas), soaked overnight
1 cup gluten-free flour, plus more for rolling. You may use any gluten-free flour but we recommend ours, because it is minimally-processed, with no starches or gums
1. Soak the seeds overnight in a jar, filled with water.
2. Drain and rinse seeds.
3. In a high-powered blender, process the soak seeds with about 1/2 cup water. Add another 1/4 cup or more to make a very thick cream. It should not be too wet or runny.
4. Scoop into a container and refrigerate, covered, until ready to use. It’s best to use it as soon as you make it. The cream should last about three days.
5. Put 1 cup of flour in a large bowl. Add 1/2 cup of pumpkin cream. Knead together to make a smooth dough. Add more flour, a little at a time, if dough is too sticky.
6. Use two sheets of parchment or wax paper. Place one sheet on the work surface and sprinkle with flour. Place the dough on the paper and flatten to a small round. Sprinkle with flour and cover with second sheet of paper. Using a rolling pin, roll the dough from the center outwards to make an even circle.
7. When the circle is almost the size of the pie plate, carefully remove the top sheet. sprinkle the dough with flour and cover again with the top sheet. Carefully flip the dough inside the two sheets. Slowly and carefully peel off the top sheet, which was originally on the bottom. Sprinkle with flour. This process will enable you to roll the dough out a little further without sticking. If the dough is not symmetrical you can trim the edges to make a circle and press the extra dough back into the center. Put the top sheet back and roll out to desried size. Slowly peel off top sheet.
8. Carefully pick up dough by the bottom sheet and flip over and on to the pie plate. Center it in the plate, press it into the plate, and peel off the top sheet.
9. Trim the edges. If the dough tears or is thin in some areas you can press the extra dough where it is needed.
10. Set aside or refrigerate until ready to use.
Use the remaining pumpkin cream for a salad dressing by blending with vinegar to taste and more water for desired thickness.