Pumpkin pie with a gluten free crust (vegan)

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 Vegan and gluten free version of pumpkin pie. Nice and simple recipe to try this pumpkin season.

Spicy latte and pumpkin cake

Vegan buckwheat dough:
80 g rice flour
50 g buckwheat flour
50 g corn flour
30 g cornstarch
15 g sugar
100 g coconut oil (chill for 20 min)
100 g cold water

 Filling:
50 g sugar
15 g cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 allspice
1/2 sea salt
450 g pumpkin puree
90 ml maple syrup
235 ml nut milk (almond or coconut)
120 ml coconut yogurt
vanilla

Combine all dry ingredients add coconut oil in small pieces. Mix oil with dry components using pastry blender or by fingertips. Add water and mix till mixture holds together. Might need little bit more water to bring it together. Chill around 1 hour.

Roll the dough into shape of your baking dish. Transfer the dough into baking dish. Shape the dough in the dish with your fingertips.

Roast pumpkin (around 45 min at 180C, time depends on type of pumpkin) to make your own puree and use blender to get smooth texture.

For the filling mix sugar, cornstarch and spices in a large saucepan. Add pumpkin puree and maple syrup. Place over medium hit and stir frequently cooking for around 5 minutes. Add milk, yogurt and vanilla. Pour over crust and bake for 25-35 minutes on 160C.

Let the pie cool completely and chill for few hours.