Vegan Gluten-Free Pumpkin Pie

2 months ago
Me: Are you sure you don't want two pie pans? That way I can make you two pumpkin pies at once?
Boyfriend: No, one will be fine.
Yesterday
Boyfriend: You should make two pumpkin pies.
Boyfriend fail.

This recipe is not a quick one but there is plenty of time for clean up and/or working on other recipes. Multitasking is what will make this world a woman's.

Serves 1 to 8 (Depending on the amount of pumpkin pie love per person)
3 hours +3 hours in fridge

Crust
1/2 cup Vegan butter
2-4 Tbsp Water + ice
1 1/4 cups All-Purpose Gluten-Free Flour
     + extra for rolling
1 tsp Salt
2 Tbsp Sugar

Filling
1/4 cup Maple syrup
3 Tbsp Cornstarch
2 1/4 cups Canned pumpkin (not pie filling)
1/2 cup Brown sugar
1/4 cup Almond milk
1 Tbsp Vegan butter, melted
2 tsp Vanilla extract
2 tsp Cinnamon
1/2 tsp Ginger, ground
1/2 tsp Nutmeg
Pinch Cloves, ground

Icing
1/2 cup Vegan cream cheese
1/2 tsp Vanilla extract
3 Tbsp Powdered sugar

1. Crust: Cut butter into pieces and freeze for 15-30 minutes. Place some ice in your water. Meantime mix your dry ingredients in a food processor. Add butter to processor and pulse till mixture is crumbly. Add 1 tablespoon of water at a time till dough clumps together. Do not add too much water, dough should mold to hands when you squeeze it. Remove dough from processor and form into disk, wrap in plastic wrap and place in fridge for at least one hour.
2. Filling: Mix maple syrup and cornstarch together. In a larger bowl mix all of the filling ingredients together and set aside.
3. Crust: Take dough out of fridge and allow to warm for 5 minutes. Lay wax paper out and dust with flour, place dough disk on top, dust disk with flour and lay another piece of wax paper on top. Roll to 12 inches wide. Carefully transfer to pie pan*  Preheat oven to 350 degrees. Place pie crust in freezer for 30 minutes.
4. Icing: Beat cream cheese till smooth, mix in vanilla extract then add powdered sugar. Set aside in fridge.
5. Crust: Remove from freezer and bake for 20 minutes or until crust is golden. Pull crust out and allow to cool. Fill with pumpkin filling, top with cut outs and cook for 45 minutes. Remove from oven, cover crust edges with tin foil and return to oven for another 15 minutes. Allow to cool for one hour then place in fridge for three hours (this is a must). Decorate with icing and serve!

* Make sure there are no children within ear shot as there is a lot of cursing at this point. I often find myself simply molding the crust into the pan wondering: what was the point of rolling this out? If you have any tips on this, please feel free to share (aka HELP ME!)

Original filling recipe from Oh She Glows
Original crust recipe from Simple Gluten-Free