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I was checking out my food items in my drawers earlier today and noticed that I had a can of pumpkin puree that will expire in about 5 months, which is still 2 months before Thanksgiving Day. I needed to make use it before it is no good and goes to waste so I baked a pumpkin pie today in the middle of spring!

I used this one recipe from Minimalist Baker that's vegan and gluten-free for last Thanksgiving and my older son liked it. I also enjoy it as I find that vegan recipes can be much better for my waistline! I don't always eat vegan but I do have a high cholesterol problem so I enjoy my vegetables and the art of different ways of cooking things. The link to the recipe is here: https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/ but in the event that the website is down, I'm going to list the ingredients down below too in this post.

What I especially liked about this recipe is it requires less ingredients than the typical pumpkin pie recipe!

For the crust, I used:

• 1.25 cup of gluten-free flour
• 1/4 teaspoon of salt
• 6 tablespoons of cold water
• 6 tablespoons of Miyoko's vegan butter

I knead that and then make it into a disc, wrapped it in plastic and chilled it in the fridge for 30 minutes.

For the pumpkin pie puree mix, I used just 1 can of pumpkin puree this time but the recipe calls for:

• 1.5 cans of pumpkin puree (about 2.75 cups)
• 1 teaspoon on pumpkin pie spice mix, 1/4 cup of maple syrup
• 1/4 cup of brown sugar, 1/3 cup of almond milk (unsweetened)
• 1 tablespoon of olive oil, 2.5 tablespoons of arrowroot powder
• 1/4 teaspoon salt

Mix all of that into a blender. (I have used a blender or a whisk for this part. If the puree is from a can, I just use a whisk to mix.)

After the crust dough has been chilled, I take it out and knead it a bit and used my rolling pin, using wax paper to cover the dough and roll on top of that to flatten it out. I have a square glass pan that I was using so I tried to roll it out to a square. With this gluten-free dough, it does break easily so I just try my best to shape it into the square to fit my pan but of course as I transfer it over to the pan, it broke in a few pieces. However, I just use my fingers to shape it back together. Then, I use a fork to crimp the edge of the dough.

After my crust has been shaped to my pan to my satisfaction, I poured the puree mix into the center of the crust and then bake the pie for 60 minutes in the 350 degree oven!

That's it! 

Once I take the pie out, I'll let it cool down for several hours before chilling it in the fridge.

See my instagram reel to see a video of when I baked this vegan and gluten-free pumpkin pie for Thanksgiving last year.

See a list of grocery stores that I've found gluten-free ingredients for cooking in San Luis Obispo County.