Recipes Pumpkin Pie 7 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Cinder Toffee (Chocolate Honeycomb) October 8, 2021 New Recipe: Vegan Cinnamon Streusel Muffins | VegNews admin March 9, 2021 New Recipe: Best Frozen Custard Recipe admin April 15, 2021 New Recipe: Dear Bella Creamery Introduces Taiwanese-American Vegan Ice Cream admin January 25, 2022 New Recipe: Chive Vinaigrette Recipe: This Fresh 4-Ingredient Herb Salad Dressing Recipe Is Alive With Chive Flavor | Salads admin April 7, 2022 New Recipe: Soha Ali Khan Bakes Pineapple Upside-Down Cake, And Heres How You Can Too! admin March 10, 2021 About The Author More from this Author One Response whipped-desserts October 17, 2021 Pumpkin Pie is THE perfect fall dessert. And this recipe can be enjoyed by everyone because it is a Gluten and Dairy Free Pumpkin Pie! Don’t be scared it tastes exactly like the original recipe! This creamy and tasty filling is so easy to make literally anyone could do it! We just love this classic fall recipe especially this version of it! It’s a family favorite, we are convinced yours will fall in love with it too! DETAILED VIDEO LINK – [Pumpkin Pie Recipe](https://youtu.be/7Jdb5tLK7sI) **Ingredients** Crust * 200g Gluten-Free Flour * 60g Cornstarch * 60g Oat Flour * 40g White Chia Seeds Flour * 3g salt * 200g Shortening ( cold ) * 1 x Egg * 10 ml Apple Cider Vinegar * 120ml Water Pumpkin filling * 490g Pumpkin Puree * 120g Soy Cream * 2 x Eggs * 50g Sugar * 100g Brown Sugar * 10ml Vanilla Extract * 1 tsp Cinnamon * 1/4 tsp Ginger * 1/4 tsp Nutmeg * 1/4 tsp Salt **Directions** Step1 – Crust 1. Mix flour, cornstarch, oat flour, chia seeds and salt together in a bowl 2. Add in the shortening in small cubes 3. Use a dough cutter to cut the fat into the dry ingredients 4. Stop when the shortening looks like peas 5. Add in your liquids ( egg, water and apple cider vinegar ) 6. Mix until it becomes homogeneous 7. Cover and Refrigerate 1 hour before using Step 2 – Rolling out and blind baking the dough 1. Roll out the dough to fit a 9 inch pie mold 2. Make little holes with a fork 3. Put the dough into the mold 4. Add beans into it to help it keep its form 5. Blind bake at 400 For 8 minutes 6. Take out the beans 7. Bake for another 5minutes Step 3 – Pumpkin Filling 1. Whisk all the ingredients together until homogeneous 2. Pour in your pie Crust 3. Bake 35 minutes at 350 ( 180F internal temperature ) 4. Let it cool down completely before eating Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.