This shortening-free, vegan, pumpkin pie crust is usually filled with cream or coconut milk but NOT this pie. 😀It is made with low-fat ingredients and without refined sugar or oil/shortening.
I am super excited about this pie crust! I have been trying to make a decent gluten free, low-fat crust forever. It held together nicely with good flavour. I absolutely love this gluten free flour MASECA (made with corn) you can find it on amazon.
The Shortening Free Pumpkin Pie CRUST
I am so tired of pie crusts that are too crumbly and fall apart. Then the filling ends up plopping on the plate looking like slop. It totally sucks! I was so excited to figure out this shortening-free vegan pumpkin pie crust and I hope you can rejoice with me over an awesome pie crust that works with your way of eating! YAY!
Throw gluten free flour, dates, cinnamon, frozen banana and plant milk into your blender.
Press into a 9 x 9 pie plate. Yep! No rolling OR freezing just PRESS into your pie plate.
Pumpkin Pie Filling
I could just eat the filling by itself because I love pumpkin. Did you realize pumpkin is a really good source of iron? 1 cup of pure pumpkin is 3.75 mg of iron; what a great reason to have a second helping of this pie!
- Pumpkin puree
- Dates
- GF flour
- Vanilla
- Plant milk
- Pumpkin Pie Spice
- Cinnamon (I am a cinnamon addict! 😜)
I usually use E.D. Smith Pure Pumpkin. I contacted the manufacturer to see about gluten and this is their response:
Our manufacturing facility is not gluten-free, however, cross-contamination between products with differing ingredients that are produced on the same line is prevented by sanitation and processing procedures such as flushing the lines to drain, a hot water rinse, or complete sanitation washups as required.
E.D. SMith pure pumpkin
I like to use certified gluten free products but I haven’t had a reaction to this product. Please let me know in the comment section if you have found a certified pumpkin puree.
Place all of the ingredients into your blender until smooth.
Spread onto filling. To prevent the crust from burning I fill my pie crust so the filling covers it slightly.
Bake in the oven at 375 for 25-30 minutes. Mine was perfect after 30 minutes. Let cool before slicing. Looking for more gluten free, vegan, oil-free recipes? Try these carrot muffins or delicious stewed rhubarb for an easy quick dessert idea.
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