Baked Gluten-Free & Vegan Pumpkin Pie

BAKED Gluten-Free & Vegan Pumpkin Pie

1 8” gluten-free pie crust (optional*)

12 ounces soft tofu

2 cups canned pumpkin

1/2 cup brown sugar or Sucanat

1/4 maple syrup

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1. Preheat oven to 425°F.
2. In blender or food processor, purée the tofu and pumpkin until smooth.
3. Add the brown sugar, syrup and spices and blend thoroughly.
4. Pour the mixture into the pie crust and bake at 425°F for 15 minutes.
5. Reduce the temperature to 350°F and continue baking for 30–40 minutes or until set.
6. Cool to room temperature before serving.
7. *For a delicious gluten-free crust pumpkin pie “pudding,” bake in a
8. greased soufflé dish or 8” pie pan for 40–45 minutes at 350° F, until
9. set.

Pie Crust:

Makes one 8- or 9-inch pie crust or one 9- or 10-inch tart crust.

1 cup plus 2 tablespoons Brown Rice Flour Mix* 2 tablespoons sweet rice flour 1 tablespoon granulated sugar ½ teaspoon xanthan gum ¼ teaspoon salt 6 tablespoons cold, unsalted butter, cut into 6 pieces (or butter substitute) 1 large egg (or 1 tablespoon flaxseed meal + 3 tablespoons water) 2 teaspoons orange juice or lemon juice

1. Spray 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.
2. Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal.
3. Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1-inch thickness. Dough can be frozen at this point for up to 1 month; wrap in plastic wrap and then use foil as an outer wrap.
4. Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie/tart pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie. Dough can also be frozen at this point for up to 1 month; line pie shell with wax paper, wrap in plastic wrap, and use foil as an outer wrap.