Vegan Pumpkin Pie

This recipe is from a great dessert cookbook called The ‘I Can’t Believe This Has No Sugar’ Cookbook by Deborah Buhr. With over 100 sugar-free, dairy-free recipes, Buhr uses only the type of natural sweeteners that we recommend – date sugar, brown rice syrup, fruit juice, and dried fruits. Many of the recipes are wheat-free or easily adapted using a wheat flour substitute.

In this recipe, rice flour is used. Buhr’s version calls for white rice flour, but we have substituted brown rice flour with good results. Either will work but brown rice flour retains more nutrients. You may use any of our pie crust recipes as a shell for this pie.

Top your vegan pumpkin pie with homemade sugar free ice cream or a pre-made coconut ice cream like Coconut Bliss.

Ingredients:

(use organic whenever possible)

5 tablespoons rice flour

4 tablespoons water

1 tablespoon coconut or safflower oil

16 oz can natural pumpkin

¾ cup brown rice syrup

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

½ cup water

1 ½ teaspoons baking powder

Instructions:

1. Prepare one of our pie crust recipes as instructed.
2. Then set the oven temperature to 375 degrees F.
3. Stir rice flour, water and oil into a paste.
4. Add remaining ingredients (except baking powder) and mix well.
5. Gently fold in baking powder and immediately pour filling into pie shell.
6. Bake for 25 minutes then turn oven temperature down to 350 degrees F and bake for another 45 minutes.
7. Remove when pie looks golden and firm across the top.
8. Cool slightly. Serve warm or cold.