Vegan Pumpkin Pie

 

Recipe yields 10 servings

Ingredients

Crust 
1 1/2 cups almond flour 
1/8 tsp salt 
1/4 cup cold vegetable shortening, cut into bits 
1/4 cup cold vegan butter, cut into bits 
4 Tbsp water

Filling 
1 (15 oz) can pumpkin 
1 cup soy milk 
1/4 cup sugar 
1/4 cup cornstarch 
1/4 tsp salt 
1 tsp vanilla extract 
2 tsp pumpkin pie spice 
Coconut cream whipped topping (optional) 
Ground cinnamon for garnish (optional)

Directions

Crust 
Step 1 
Make the crust: In a medium bowl, combine the almond flour and salt. Cut the shortening and butter into the flour mixture until crumbly.

Step 2 
Add the cold water and mix together until soft dough forms. Form the dough into a flat disk.

Step 3 
Transfer the dough to an 8-inch pie pan and press it into the bottom and sides of the pan. Crimp the edges. With a fork, prick the bottom of the crust a few times. Set aside until ready to use.

Filling

Step 1 
Make the filling: Preheat the oven to 425°.

Step 2 
In a bowl, combine all of the filling ingredients and with a hand mixer, mix at medium speed for 3 to 4 minutes.

Step 3 
Pour the filling into the prepared pie crust and bake for 15 minutes. Reduce the heat to 350° and bake for 45 to 50 minute, or until the crust is golden.

Step 4 
Remove from over and transfer to a wire rack to cool. Refrigerate for at least 1 hour. Serve topped with a dollop of coconut whipped cream and a sprinkling of cinnamon, if desired.