Pumpkin Pie

Name: Pumpkin Pie
Yield: makes 1 9-inch pie
Ingredients: 1 1/2 cups Basic Gluten-Free Flour Mix (page 19); 3 tablespoons sweet rice flour; 1 1/2 tablespoons Sucanat or brown sugar; 3/4 teaspoon xanthan gum; 1/4 teaspoon plus 1/8 teaspoon salt; 1/2 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening; 2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk; 1 tablespoon freshly squeezed lemon juice; 2 cups pumpkin purée; 2 tablespoons canola oil; 3/4 cup Sucanat or brown sugar; 1/3 cup maple syrup; 1/2 teaspoon salt; 1 teaspoon pure vanilla extract; 2 teaspoons grated fresh ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 1/2 cups chilled rice milk; 1/4 cup cornstarch; 1 (0.3-ounce) packet vegan gelatin

December 9, 2011

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Photo by Chelsea Kyle

This is not your mama’s pumpkin pie! This vegan spin on the old-fashioned favorite is light, fresh, and decidedly modern. I consider this one of my greatest achievements in this book, because I was able to make pumpkin pie without eggs, and without tofu, which is the usual substitute in vegan baking. I much prefer this version of pumpkin pie to the one I grew up on, because it’s not too rich and is made without refined sugar, making it a treat my whole family can indulge in, until we’ve eaten every last crumb!

Recipe notes

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