Ingredients
- Gluten-free vegan dessert pie crust
- 1.5 cup white rice flour
- 1/2 cup tapioca starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy-free butter spread (room temperature, I used Earth Balance brand)
- 1/2 cup sugar
- 1/4 cup applesauce
- Dairy-free, egg-free pumpkin pie filling
- 2/3 cup light brown sugar
- 1/2 teaspoon salt
- 1.5 teaspoon pumpkin pie spice (or 1 tsp cinnamon + ½ tsp ground ginger + 1/4 tsp ground cloves)
- 1/2 cup tapioca starch
- 1 can pumpkin puree
- 2/3 cup coconut milk (full fat)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat oven to 350 F.
- Grease pie dish well, or line with parchment paper, and set aside.
- With an electric mixer, cream butter alternative and sugar until light and fluffy. Beat in applesauce. With mixer on low, gradually add flour mixture; beat until combined.
- Place half of the dough in the prepared pie dish and use your fingers to spread it evenly in a 1/4-inch layer on the dish. Add more dough as needed.
- Bake, rotating halfway through, until edges are slightly golden, 10 to 15 minutes (depending on thickness of the crust). Allow to cool completely on wire racks.
- Combine all pumpkin pie filling ingredients in a mixing bowl and whisk until smooth. Pour into prepared pie shell.
- Bake at 350 F for 30 to 40 minutes. If you are concerned about the pie crust burning, wrap the edges of the crust with foil while baking.
- Cool on a wire rack. The pumpkin pie filling will solidify and gel as it cools.
Recipe Notes
This recipe is part of HypeFoodie's Huffington Post series, Allergy-Friendly Recipe Makeover. Read Pumpkin Pie Gets An Allergy-Friendly Make Over.
