For the Crust:

Ingredients

How To

Preheat oven to 350°F. Blend the flour, salt, and sugar in a food processor until combined. Add the butter replacer and pulse until broken into small pieces - they shouldn’t be larger than a pea. Add the apple cider vinegar, then water gradually, continuing to pulse until the dough starts to come together - about 10 pulses. Dump the mixture onto a clean countertop and bring together by hand, adding a little water at a time as necessary (the volume of water needed can vary depending on the humidity of your kitchen and a number of other factors).

Dust a clean countertop with All Purpose Flour Blend, and roll the dough into a 12" circle. Carefully transfer the dough to a clean pie pan, carefully tucking it in to the sides and bottom of the pan to avoid tearing. Using a small knife or scissors, trim the overhang, and crimp the crust edge with a fork. Top the shell with a small layer of aluminum foil, and then fill the cavity with uncooked dried beans. (This is called "blind baking" and will help keep the dough from puffing while it bakes.)

Bake the pie shell for 12 - 15 minutes, or until golden brown. Allow to cool, then remove the aluminum foil and beans. (Keep the beans - they can be reused!)

For the Pie Filling:

Ingredients

How To:

Preheat your oven to 375 degrees. Whisk together the pumpkin puree and eggs or egg replacers. Add the sugars, spices, coconut cream, and rice milk, whisking to combine.

Assemble and Bake:

Pour the pumpkin pie filling into the prepared pie crusts, filling the pan about 3/4 of the way up. Bake at 375 degrees for 45 - 55 minutes, until the center is just slightly jiggly. (At 20 - 25 minutes, check the doneness of the crust - you may want to cover the edges with aluminum foil to keep the crust from burning!)

Top with allergy-friendly whipped cream or allergy-friendly toasted marshmallows prior to serving.