A long time ago in a land far away [Houston], a nice [well, mostly nice, sometimes sassy] little girl learned to make pies from her grandmother. It took many moons, but she eventually grew up to be an excellent [if somewhat type A] pie baker. Then she made a dramatic decision to switch to a plant based diet and had to completely re-learn how to make pies [insert violin music]. More moons later, she had finally mastered vegan pie baking [including pumpkin, which seriously folks, not easy sans eggs], when [dramatic pause] gluten allergies struck those closest to her [hi mom!] and she had to start over from scratch. But thanks to the wonderful internet school of vegan cooking [Isa Chandra, Terry Hope, and Angela Liddon are first rate professors], she was able to conjure pies to suit everyone’s needs. And they all lived happily [and full of pumpkin] after.
Vegan Pumpkin Pie AND Gluten Free Pumpkin Tart
Vegan Pie Dough: As you well know by now, I use Terry Hope and Isa Chandra’s basic pie dough from Vegan Pie in the Sky. I’m not reposting the recipe because you should really buy the book! I used the filling below and baked at 350° for an hour, and covered the crust with foil about 10 mins in.
Gluten-Free Tart Crust: This came from Angela Liddon, but I did it in a 10 inch tart pan, rather than a pie dish, because I thought it would be cuter. No really, that’s the reason. This crust you prebake, then add filling and bake again. I followed her directions.
Pumpkin Pie Filling: For both the pie and the GF tart, I also used Angela Liddon’s pumpkin pie filling. I doubled it and just divided based on sight, which made it much easier to turn out two pies in one morning.
P.S. if you’re looking for easy, go with the tart 😉