Gluten-Free Vegan Pumpkin Pie- easy pumpkin pie recipe

Amazing pie, I swear! And a great crust. On my search for the perfect gluten-free crust, I found Gluten Free Girl's slightly involved but worth it pie crust. A flaky crust the hold together well and is highly nutritious. Here's my adaptation using no gums and adding chia and flax seeds. I made a triple batch, made two pies, and froze the third for a impromptu pie.  

A note for those with celiacs disease. If you absolutely need to make sure there is no cross contamination of your oat flour, use one like Bob's Red Mill oat flour. While visiting their factory, I was very impressed at the lengths they go to insure that their gluten-free products are truly free. And I just like Bob. After our tour, we found him in the lobby playing piano to his staff during a break.

Crust: 

• 1 cup almonds 
• 2/3 cup oat flour 
• 2/3 cup tapioca flour
• 1/2 cup teff flour
• 1/2 cup potato starch
• 1/4 cup sweet rice flour
• 3 tsp flax seeds
• 2 tsp chia seeds
• 1 tbs cold water
• 1/2 tsp kosher salt                                                                                                                
• 5 tbs cold butter (sub with all coconut oil if you want totally vegan)
• 4 tbs cold coconut oil 
• 6 to 8 tbs ice-cold water

Filling: 

• 1 can pumpkin puree 
• 1 can coconut milk
• 1 egg (or 1 tab flax seeds ground with 1 tbs water until frothy if needing to be more vegan!)
• 1/2 cup maple syrup
• 1/2 cup raw honey
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamon

Process almonds into a fine meal, a powder if you can. Combine all dry ingredients in medium bowl. 

Back to our recipe, use a really good food processor, or better yet, a coffee grinder to grind seeds up to a powder. Mix with cold water in a cup. After frothing occurs, add mixture to flour mixture. 

Next, cut in cold butter and coconut oil. Use your hands towards the end until you get a fine corn meal texture. Add water until you get a dough with a consistency that is moist, but not tacky. Roll up your dough ball and when you push a finger in, it should come out clean. The ball should not fall apart in flakes when you're working it. Now put in fridge for 15 minutes. 

Roll out, and roll out thin if you can onto parchment paper. Flip into pie plate and peel away paper. No mess, thank you. Piece together any part that tears and crimp edges. 

Now for the filling. Just combine all ingredients and mix with a hand mixer until smooth. Pour into pie shell and bake for 55 minutes. Pie should be slightly jiggly, but sill firm enough. Put in fridge overnight and it help it firm up a bit. Pie is a bit less firm than most, but oh so good! Pies can be frozen as well. Enjoy!