Gluten-free & Vegan PUMPKIN PIE Thanksgiving Worthy Pie Recipe (EP 304)

Today I want to share with you, My gluten-free, vegan pumpkin pie recipe.

I'm not sure which vegan recipe is good; I made it with rice flour and a little bit of almond flour to make it tastier.

There are some tips and tricks to make a good pie because it doesn't contain gluten, so it's not perfectly binding together.

I think I nailed it!

Instead of pre-baking the bottom crust, I cooked the filling to reduce the excess moisture.

It worked so well!

Contrast the filling against the crisp crust is so good!

Serve this to all of your guests this Thanksgiving and become the hit of the party.

15cm (6 inches) pie plate
Gluten-free and vegan pie crust
100g plain rice flour
20g almond flour (powdered almond)
20g corn starch
20g sugar
1g salt
60g soy butter (or coconut oil)
2~3 tablespoons icy cold water

Pumpkin pie filling
300 g pumpkin puree
30 g sugar
1 tsp cinnamon
tsp ginger
tsp nutmeg
1/2 tsp vanilla
10 g corn starch

Full recipe:
https://princessbamboo.com/gluten-free-vegan-pumpkin-pie/

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