This vegan pumpkin pie with Himalayan Tartary Buckwheat crust is delicious. One of the best holiday treats!
Most folks I know love pumpkin pie, but when it’s made with Himalayan Tartary Buckwheat (HTB) it’s next level. That’s because HTB has more vitamins, minerals, flavanols, fiber, and rich antioxidants than other flours.
It packs rutin, quercetin, luteolin, hesperidin, and a rare molecular compound called 2-HOBA. And that’s in addition to polyphenols, prebiotics, and much much more. It’s also a complete protein with all nine essential amino acids.
In fact one of the reasons I started adding HTB to my recipes is because it’s so nutrient-dense. You can learn more about it here.
To get the nutrition flour on Amazon go here.
This recipe is organic, vegan, and gluten-free.
Himalayan Tartary Buckwheat Pumpkin Pie Recipe
This pumpkin pie recipe with Himalayan Tartary Buckwheat makes two nine-inch pies. The crust can be used in different recipes.
Here’s what you’ll need (full recipe below):
Vegan Pumpkin Pie Filling Ingredients
- Pumpkin puree.
- Evaporated coconut milk.
- Chia eggs.
- Date sugar.
- Cinnamon.
- Ginger.
- Nutmeg.
- Cloves.
- Allspice.
- Pink salt.
- (Or pumpkin pie spice blend.)
HTB Pie Crust Ingredients
- Organic flour.
- HTB flour
- Date sugar.
- Pink salt.
- Shortening or shortening and vegan butter blend.
- Filtered ice water.
Nutiva vegan shortening is excellent for pie crusts and pastries. A creamy blend of red palm and coconut oils, it’s a versatile, neutral-flavored solution for crusts, biscuits, cookies, and more.
All Nutiva palm oil is sourced from small organic family farms in partnership with Natural Habitats and does not contribute to deforestation or habitat destruction. It’s organic, non-GMO, Fair Trade certified, dairy, soy, and canola-free.
Equipment
- Mixing bowl.
- Two glass pie pans.
- Rolling pin.
- Pastry blender.
- Cutting board.
- Flatware/cutlery.
- Spatula.
- Parchment paper.
How to Make a Chia Egg
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids. Full recipe here.
Vegan Himalayan Tartary Buckwheat Pumpkin Pie
Equipment
Ingredients
Filling
- 2 cups pumpkin puree.
- 1 1/2 cups evaporated coconut milk.
- 3 chia eggs.
- 1 cup date sugar.
- 1 tsp cinnamon.
- 1 tsp ginger.
- 1 tsp nutmeg.
- 1/2 tsp cloves
- 1/2 tsp allspice.
- 1 tsp pink salt.
- Or 2 tbsp pumpkin pie spice blend.
Crust
- 2 cups organic flour.
- 1/2 cup HTB flour
- 1 tsp date sugar.
- 1 tsp pink salt.
- 1 cup shortening or 1/2 cup shortening plus 8 tablespoons vegan butter.
- 1/3 cup plus 3 tbsp filtered ice water.
Instructions
Filling
- Preheat oven and center rack at 375.
- Whisk the ingredients in a large bowl until smooth.
- Warm the pie crusts in the oven until hot then fill evenly.
- Bake 35-45 minutes until the filling is somewhat firm but still quivery.
- Cool at room temp then refrigerate until firm (5-10 hours).
- Serve with whipped topping and cinnamon spice.
Crust
- With a spatula mix the flour, sugar, and salt in a bowl.
- Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
- Add 1/3 cup plus one tablespoon of ice water.
- Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
- Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
- Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pans. Work from the center out without smashing the edges, smoothing in opposite directions.
- Keep the board floured enough so the dough doesn't stick. If it splits, seal it with your fingers, using water and flour for patching.
- Invert the pie pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
- Patch any holes and trim the edges with scissors, crimping a 3/4" overhang with a fork.
- Wrap and refrigerate dough for 3 hours to a day and heat in oven for 5 minutes before filling/baking.
Nutrition
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Himalayan Tartary Buckwheat Crepes
Himalayan Tartary Buckwheat Porridge
Himalayan Tartary Sourdough Bread
Himalayan Tartary Buckwheat Benefits
Himalayan Tartary Buckwheat for Weight Loss
