Pumpkin Pie with Gluten-Free Pecan Crust
Evin has wanted a pie of some kind lately. We decided on pumpkin and I found this post, with a promising nut-based crust. I loved the crust. The pie filling was ok, I should've left it in the 'fridge for 12-24 hours before slicing - it definitely improved after a day. The crust recipe is a sure keeper, though. The only
- 1 cup GF oat flour (proccess your own oats to a fine powder)
- 2 cups pecans
- 2 tbsp sugar
- 3 tbsp ground flax
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 cup brown rice syrup
- 1 tbsp vegan margarine, melted
- Process the pecans in a food processor until they start clumping together and giving off oil. You don't want pecan butter but you don't want just chopped pecans, either.
- Mix all remaining ingredients together.
- Press into a generously-oiled 9+ inch pie plate. I say 9+ inch because this amount of crust was a bit much for my 9 inch deep dish pan. I think I made the sides too thick and should have put more on the bottom.
- Pre-bake in a preheated oven at 350 degrees for 10 minutes. Allow to cool before filling.
Pumpkin Pie Filling
- 2 1/4 cup canned pumpkin (this was a little more than one can. now I have lefover, of course)
- 1/2 cup sugar (could use brown sugar)
- 1/4 cup full-fat coconut cream
- 1 tbsp vegan maragine, softened
- 1/4 cup maple syrup
- 3 tbsp arrowroot or cornstarch
- 1 vanilla bean, scrapped (or 2 tsp vanilla)
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- pinch of ground cloves
- Pre-heat oven to 350 degrees.
- Combine all ingredients until throughly mixed.
- Pour into pre-baked crust.
- Bake for 45 minutes.
- Cool for an hour, before placing in the 'fridge for at least 12 hours before cutting.