This pumpkin pie isn’t difficult. In fact, I’ve modified the filling right from the back of the Libby’s Pumpkin Puree can. You will want to keep it refrigerated until serving, and it isn’t quite as firm as the standard pumpkin pie. However, for kids who want to have pie – just like everyone else – this is a great substitute!
For the crust, see my recipe for Gluten Free Vegan Shortbread Pie Crust.
1 1/2 cups sugar
2t ground cinnamon
1t ground ginger
1t ground cloves
8T finely ground golden flax seed (I find mine in a big bag at Costco!) mixed well with 16T very hot water. Set aside until it gels.
1 29-ounce can pumpkin puree
3 cups coconut milk (the full fat kind!)
2 9-inch deep pie shells (again, see my pie crust recipe)
Mix the sugar, spices, flax gel and pumpkin together. Gradually blend the coconut milk into the filling, then pour into the pie shells. If I have extra, I pour it into tart dishes so the boys will have pumpkin pudding. Bake the pies at 425 for 15 minutes, then at 350 for 40 to 50 minutes. These pies will not set in the oven. I find that it is usually better to cook them a little on the longer side. When the pies have cooled a little, place them in the refrigerator. After several hours, they will set to a thick, not really firm, texture.