Vegan Pumpkin Pie with Himalayan Tartary Buckwheat Crust
This recipe is organic and gluten-free.
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.
- 1 cup whipped topping.
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 (2-6 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
Calories: 348kcal
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