Ingredients:

  • 1.5 cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
  • 0.5 cup (115g) cold vegan butter, cubed
  • 0.25 tsp (1.5g) fine sea salt
  • 4 tbsp (60ml) ice-cold water
  • 1 can (15 oz / 425g) pumpkin puree
  • 0.75 cup (180ml) full-fat canned coconut milk
  • 0.75 cup (150g) packed light brown sugar
  • 2 large (100g) eggs
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground cloves
  • 0.5 tsp (3g) salt

Instructions:

  1. Pulse the dry base. Put the GF flour and salt in the food processor. Pulse a few times to combine.
  2. Add the fat. Toss in the cold vegan butter. Pulse until the mixture looks like coarse crumbs with a few pea sized pieces remaining.
  3. Hydrate the dough. Add ice water one tablespoon at a time. Pulse between additions until the dough just starts to clump together.
  4. Chill the disk. Form the dough into a disk and wrap it in plastic. Let it sit in the fridge for 30 minutes.
  5. Shape the crust. Press the chilled dough evenly into your 9 inch pie plate. Trim any overhang.
  6. Blind bake. Prick the bottom with a fork. Bake at 350°F (175°C) for 10-12 minutes until the edges look set and matte.
  7. Mix aromatics. In a large bowl, whisk the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt until smooth.
  8. Emulsify filling. Stir in the coconut milk and eggs. Whisk until the mixture is a uniform, deep orange color.
  9. Bake the pie. Pour the filling into the pre baked crust. Bake at 350°F (175°C) for 60 minutes until the edges are set but the center still has a slight wobble.
  10. Cool and set. Let the pie cool completely on a wire rack. This is when the custard actually finishes setting.