From Gluten-free Goddess
The key to this version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. I kid you not. This is one beautiful pie. You’ll love it. And so will your guests.
Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper. (Note: This recipe really needs a 9-inch pan – I mean it. Don’t use a smaller pan. It might overflow.)
First, make the crust.
1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons vegan butter (Earth’s Balance)
Preheat the oven to 350ºF.
Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.
Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.
Bake in the center of the oven for about 7 minutes- to set.
Remove the pan and set aside.
Meanwhile… make your filling.
2 14-oz. cans organic pumpkin puree
1 1/4 cups thick cashew cream
1 1/4 cups organic light brown sugar
1/2 cup coconut milk
3 tablespoons molasses
1 tablespoon pure maple syrup
1 tablespoon fresh lime juice or orange juice
2 teaspoons bourbon vanilla
2 tablespoons tapioca starch
2 teaspoons xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
Combine all of the ingredients in a large mixing bowl. Using a whisk attachment (if you have one- if not, use standard beaters) beat the ingredients on medium high until you have a smooth, creamy custard texture.
Pour the pumpkin custard into the Springform pan and smooth it out evenly. Your pan should be quite full- about 1-2 inches from the top. Place the pan into the center of the preheated 350 F degree oven. Bake for about one hour, till set, and up to 70 minutes or so, if necessary. If the cashew cream was very cold, for instance, you’ll need to bake it longer. If the cashew cream was room temperature, the pie will set/bake sooner.
Check the pie at about 50 minutes, to make sure the top is not over-browning (some ovens may run hotter, etc). If the top gets too brown too soon, tent it with a piece of foil.
The pie should look set and slightly firm- though it will still shimmy a little if you shake the pan slightly. You want the center firmness to match the firmness near the outer edges. I baked mine for a full 67 minutes. Every oven is slightly different. Start with an hour in mind and be willing to bake up to 70 minutes, if it the pie looks “loose”.
That said, know that this pie firms up when chilled. It is the chilling of the cashew cream that replaces the eggs in this recipe.
Cool the pie on a wire rack until it is cool enough to handle. Place a piece of parchment paper across the top, and a dinner plate to keep it in place. Chill in the fridge for at least six hours, but preferably overnight. It will slice best when thoroughly chilled.
Before serving, remove the outer ring of the Springform pan. Top the pie with Pecan-Pumpkin Seed Praline (recipe follows original post).
Get Your Gluten-Free Holiday Dinner Guide
UPDATE: Though this recipe is a favorite of mine, I found another one that I like even more now. It’s a Pumpkin Pie with Nut Pie Crust. I’ve included it in my new Gluten-Free Holiday Dinner Guide – it’s a free download, and it’s filled with holiday recipes and a convenient shopping list to make your dinner plans simple and healthy.