Karina’s Gluten-Free Pumpkin Pie With Praline And Coconut-Pecan Crust

Recipe created by Karina Allrich November 2010.

The valuable to this natty-tasty version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. I youngster you no longer. That is one horny pie. You’ll want to treasure it. And so will your guests- vegan or no longer.

The trick, Darling, is to invent it earlier than time- and offers the pie of venture to relax completely.

Put together a 9-scuttle Springform pan by lining the backside with a section of parchment paper. (Demonstrate: This recipe truly desires a 9-scuttle pan- I suggest it. Originate no longer mutter a smaller pan, Babycakes. It might perchance maybe overflow.)

First, invent the crust.

Crust formula:

1 cup flaked unsweetened natural coconut

1 cup pecan pieces

1/2 cup all cause gluten-free flour blend

1/2 cup natural light brown sugar

2 teaspoons ground cinnamon

5 tablespoons vegan butter (I worn Earth Balance)

Instructions:

Preheat the oven to 350ºF.

Build all the dry formula accurate into a meals processor bowl and pulse till the combination appears to be like like shameful sand. Add in the vegan butter and pulse a number of instances in transient bursts till the crumbs are moist and begin to topple some distance from the perimeters of the bowl.

Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the backside and up the perimeters- about 2/3 of the formulation up.

Bake in the heart of the oven for about 7 minutes- to house. Eradicate the pan and house apart.

Meanwhile… invent your filling.

Ingredients:

2 14-oz. cans natural pumpkin puree

1 1/4 cups thick cashew cream- look below for instructions

1 1/4 cups natural light brown sugar

1/2 cup coconut milk

3 tablespoons molasses

1 tablespoon pure maple syrup

1 tablespoon unique 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

Instructions:

Mix all the formula in a huge mixing bowl. Using a dash attachment (whenever you happen to can safe one- if no longer, mutter fashioned beaters) beat the formula on medium high till that it is doubtless you’ll safe a steady, creamy custard texture.

Pour the pumpkin custard into the Springform pan and gentle it out evenly. Your pan desires to be pretty fat- about 1-2 inches from the head. Build the pan into the heart of the preheated 350 F degree oven. Bake for about one hour, till house, and as much as 70 minutes or so, if necessary. If the cashew cream used to be very chilly, for occasion, you are going to settle on to bake it longer. If the cashew cream used to be room temperature, the pie will house/bake sooner.

Take a look at the pie at about 50 minutes, to invent particular the head is no longer over-browning (some ovens could flee hotter, and so on). If the head will get too brown too rapidly, tent it with a section of foil.

The pie could soundless look house and fair a cramped of agency- even though it is going to soundless shimmy fair a cramped of whenever you happen to shake the pan fair a cramped of. It’s good to the heart firmness to match the firmness approach the outer edges. I baked mine for a fat 67 minutes. Every oven is barely a cramped of various. Open with an hour in mind- and be consuming to bake as much as 70 minutes, if it the pie appears to be like “loose”.

That stated- know that this pie corporations up when chilled. It is some distance the chilling of the cashew cream that replaces the eggs in this recipe.

Chilly the pie on a wire rack till it is frigid ample to tackle. Build a section of parchment paper across the head, and a dinner plate to attend it in impart. Take a seat again in the fridge for as a minimum six hours- nonetheless preferably, overnight. This might prick easiest when completely chilled.

Earlier than serving, snatch away the outer ring of the Springform pan. Prime the pie with Pecan-Pumpkin Seed Praline (recipe follows).

Pumpkin-Pecan Praline

Ingredients:

2 tablespoons vegan butter

A couple of shakes of cinnamon

A pinch of sea salt

1/3 cup chopped pecans

1/4 cup raw pumpkin seeds

2 tablespoons natural light brown sugar

2 tablespoons gluten-free brown rice syrup or maple syrup

Instructions:

Grease a baking sheet and house apart. Warmth a neatly seasoned, evenly oiled iron skillet over medium heat and add the vegan butter, cinnamon, sea salt, pecans, pumpkin seeds and brown sugar. Hotfoot for a minute or a two to toast the seeds and pecans. Add the brown rice syrup and dart till effervescent and sticky.

Eradicate from heat; spoon and spread the praline onto a greased baking sheet to frigid. Smash the praline into pieces for garnishing the head of the pie. I added the praline as a garnish to slices correct earlier than serving, nonetheless whenever you happen to can safe to invent this fully earlier than time, that it is doubtless you’ll high your entire chilled pie with cooled praline pieces.

Serves 16.

GFG Notes:

Other folks are obvious to inquire from me whenever you happen to could invent this pie with eggs. But it without a doubt’s no longer that extra or much less pie. The cashew cream is a celeb in this recipe. Whenever you happen so that it’s good to add eggs, I suspect it could maybe invent pretty a multitude.

Whenever you happen to desire to mutter valid butter as a exchange of vegan butter, that could work.

If or no longer it is foremost to lead clear of coconut milk, that it is doubtless you’ll mutter your frequent non-dairy substitution- if the milk is rich- like a moral natural soy milk. I’d no longer mutter rice milk. Too skinny. If I needed to mutter rice milk as the absolute most realistic alternative, I’d decide a vanilla rice yogurt as a exchange.

The superb technique to Execute Cashew Cream

Cashew cream is natty easy to invent, and retains for a number of days in the fridge, saved in an airtight container, covered.

You’ll want to want:

2 cups natural raw cashews

New filtered water

Rinse the cashews in a colander and impart them in a glass or ceramic bowl. Veil them with unique filtered water. Veil the bowl with a natty tea towel and allow them to soak for two hours.

Drain the cashews and pour them accurate into a Vita Mix, or sturdy blender.

Add:

A tiny pinch of sea salt

A tiny splash of fat full coconut milk- maybe 2 tablespoons

Route of the cashews for a minute or two till they originate a paste, at the side of a cramped bit extra of coconut milk, if necessary, to invent a thick, rich cream. Originate no longer skinny it too principal, alternatively- you settle on it truly thick for the pie filling.

Exercise straight or store, covered, in the fridge till the utilization of.

Yields roughly two cups of cashew cream.