GF Pumpkin Pie - Full Recipe
Today in Kolin's Crazy Kitchen, we welcome special guest Christa W. from Gingers and Spice as well as Live Crunchier. Season 2 of Kolin's Crazy Kitchen takes a stab at a less crazy take on cooking and we are introducing genuine chefs to our show! It's still going to be a blast combining Kolin's genuine lack of experience and skill with that of a seasoned veteran.
Ginger Sisters and their Mom sharing Plant-Based and Gluten-Free Love from OKC
Live Crunchier is superfood chocolate made from raw Peruvian cacao, puffed quinoa, and millet (for an amazing crunchiness), and sweetened with raw coconut sugar. It' available in Oklahoma City at Wheeze The Juice and OKC Organics Their chocolates are:
- Non GMO
- Ethically Traded
- Small Batch
- All Organic
Gluten-Free, Vegan, Pumpkin Pie Recipe
Pie Crust (vegan, gluten-free)
- 1 2/3 cups gluten-free flour
- 3 Tbsp brown rice flour
- 2 Tbsp confectioners' sugar, vegan & gluten-free
- 1/2 tsp xanthan gum
- pinch of sea salt
- 1/2 cup vegan, gluten-free butter (we used miyoko's creamery)
- Egg replacer, vegan & gluten-free (we used 1 Tbsp milled flax seeds and 2 Tbsp water)
- Purified water, cold
Mix the egg replacer and set aside.
In a large bowl, combine the flour, sugar, xanthan gum and salt and mix well with a spoon. Cut the butter in small pieces (diced) and add a little at a time and stir with a spoon until well incorporated. Don't be afraid to use your hands to mix it. Stir the egg replacer and add it to the dough. Add drops of cold water as you stir until it forms a good pie dough consistency.
Shape dough in to a ball and work it lightly on a floured surface. Roll out the dough to a 1/8th inch thickness and place it in a 9 inch round pie pan. Decorate the pie edges as you prefer. With a fork, stab the bottom of the pie crust before baking.
Pour the filling in to the pie crust and bake per the pie filling instructions.
If you are adding a cold filling (like a vegan pudding or non-dairy ice cream pie), pierce bottom of pie crust, and bake at 350 degrees for 10 minutes.
--OR-- Wholly Gluten Free, a dedicated Gluten Free Bakehouse, makes a Gluten Free, Vegan, Allergy Friendly pre-made Pie Crust. Sold in the freezer section. We found this one at Sprouts in OKC.
Tofu Pumpkin Pie (vegan, gluten-free)
- 1 - 15 oz. can organic pumpkin puree (you can also bake or steam a pumpkin and put the pumpkin flesh in to the processor to puree)
- 1 - 12 oz. package firm tofu, drained and squeezed
- 1/2 cup maple syrup
- 1 tsp organic vanilla extract
- 1/2 tsp ground cinnamon, we used Ceylon
- 1/2 tsp ground nutmeg, optional
- 1/2 tsp ground ginger (if you used fresh grated ginger, reduce to 1/4 tsp)
- 1/2 tsp ground cloves
Mix all ingredients in a food processor until the mixture forms a thick cream. Pour in to crust (either your homemade crust or store-bought crust). Bake at 350 degrees for 50 minutes. After 25 - 30 minutes put a silicone pie collar or aluminum foil over the crust edges.
Allow setting for at least 10 minutes out of the oven before cutting.
If you are baking a pumpkin, bake at 350 degrees for an hour. To steam, steam for 25 - 35 minutes. To cook in an electric pressure cooker, add a cup of water, stab once and set instapot on 20 minutes.
Bonus video: Here's Kolin getting a pie in the face!