Vegan Pumpkin Pie and Gluten-FREE Crust

Enjoy a tasty healthy alternative this year!

Vegan Gluten-Free Pie Crust

makes 1 crust

3/4 c.  Bob’s Red Mill all-purpose Gluten Free flour
1/2 c.  Brown rice flour
3/4 t.  Guar Gum
1/2 t.  Salt
1/2 t.  Sugar or raw sugar
1/2 c. Earth Balance (butter or butter substitute)
1/4-1/2 c.  Ice Water

Directions:  Sift all dry ingredients together. Break up the butter or Earth Balance into small pieces and fork into the flour mix. Slowly add the ice water to the mix, making sure to not over mix. As soon as the dough is a solid piece form it into a ball, flatten into a disc and wrap in plastic. Chill in fridge for 1 hour.

Vegan Pumpkin Pie

makes 1 pie    350 for 60 minutes






2 c.  canned pumpkin
1 c. non-dairy milk*
3/4 c.  Brown sugar
1/4 c.  Corn starch
1 T.  Molasses
1 t.  Cinnamon
1 t.  Vanilla
1/2 t. each  Nutmeg, Ginger & Salt
1/4 t.  Cloves

For extra an extra tasty pie – freshly grate the nutmeg, cloves and put in fresh finely grated Ginger!  Like using doTERRA essential oils?  Try using two drops of clove and ginger oils instead.

*you may substitute 3/4 c. silken tofu for milk

Bake for 60 minutes; Cool on a rack; Refrigerate over night and enjoy!

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