For many people baking pies is intimidating. There is a science to perfectly baked goods. It’s easy to over or under do. And unlike stove top cooking, there is little room for error. This is part of the reason I’d never tried to make pumpkin pie before. But the culinary gods gave a nudge by having pumpkin purée and gluten free pie crust on sale.
The crust was from a brand called Wholly Gluten Free. They come 2 to a pack and were on sale for $4.99. The instructions suggest pre-baking for about 10 minutes. Since the pie goes in for a full 45 minutes, that additional time wasn’t necessary here. The outer rim ended up being hard but the rest of the crust had just the right amount of firmness.
There is an easy vegan pumpkin pie recipe at Oh She Glows. I followed the recipe closely except swapping in almond milk instead of coconut cream (only because the former was on-hand). The final product had that familiar pumpkin pie creaminess and the crust held its shape. Note that when you pull it out of the oven, the filling will look a little liquidy. This is okay as the time it cools will help it to solidify.
This was a really fun dessert to have. I plan to make several more such pies before the end of the year and you can’t stop me. I highly recommend a strong cup of coffee to go with it.