Pumpkin Pie a la mode

by NadaMoo Kitchen


  1. 6 Tbsp cold vegan butter
  2. 1 1/4 cup gluten free four
  3. 1/4 tsp salt
  4. 5 Tbsp ice cold water


  1. 2 3/4 cups pumpkin puree
  2. 1/4 cup maple syrup
  3. 1/4 cup brown sugar
  4. 1/3 cup unsweetened plain almond milk
  5. 1 Tbsp olive oil
  6. 2 1/2 Tbsp cornstarch powder
  7. 1 3/4 tsp pumpkin pie spice
  8. 1/4 tsp sea salt


  1. Whisk gluten free flour and salt together.
  2. Slice the cold butter in by using fork.
  3. Add ice cold water and stir the mixture (add as much water as you need).
  4. Wrap the dough and refrigerate for at least 30 minutes.
  5. Preheat oven to 350 degrees F and prepare pie filling.
  6. Add all pie ingredients to a blender and blend until smooth.
  7. Using a rolling pin to roll the dough into the shape of the pie pan. Carefully invert it and form it into the pan.
  8. Pour filling into pie crust and bake at 350 for 1 hour.
  9. Remove the pie from oven and transfer to the refrigerator overnight.
  10. Slice and serve with any kind flavor NadaMoo Ice Cream on the top.