Gluten-free Pumpkin Pie with Praline and Coconut Pecan Crust Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cashew Cream
  • 2 cups - organic raw cashews
  • - fresh filtered water
  • 1 pinchs - sea salt
  • 1 tablespoons - or 2 tablespoons coconut milk
  • Crust
  • 1 cups - flaked unsweetened organic coconut
  • 1 cups - pecan pieces
  • 1/2 cups - all-purpose gluten-free flour blend
  • 1/2 cups - organic light brown sugar
  • 2 teaspoons - ground cinnamon (and nutmeg or allspice, if desired)
  • 5 tablespoons - vegan butter (such as Earth Balance)
  • Filling
  • 2 cans - 14 oz. organic pumpkin puree
  • 1 1/4 cups - thick cashew cream, see recipe below
  • 1 1/4 cups - organic light brown sugar
  • 1/2 cups - coconut milk
  • 3 tablespoons - molasses
  • 1 tablespoons - pure maple syrup
  • 1 tablespoons - fresh lime juice OR orange juice
  • 2 teaspoons - bourbon vanilla
  • 2 tablespoons - tapioca starch
  • 2 teaspoons - xantham gum
  • 1/2 teaspoons - sea salt
  • 1 1/2 teaspoons - ground cinnamon OR allspice
  • 1 teaspoons - ground ginger
  • 1/4 teaspoons - nutmeg
  • Pumpkin-Pecan Praline
  • 2 tablespoons - vegan butter
  • - a couple shakes of cinnamon
  • 1 pinchs - sea salt
  • 1/3 cups - chopped pecans
  • 1/4 cups - raw pumpkin seeds
  • 2 tablespoons - organic light brown sugar
  • 2 tablespoons - gluten-free brown rice syrup OR maple syrup
  • Directions:

    CASHEW CREAM:
    Rinse the cashews in a colander and place them in a ceramic or glass bowl (not plastic). Cover them with fresh filtered water. Cover with a clean tea towel and let soak for 2 hours. Drain the cashews and pour into a blender.

    Add sea salt, a splash of coconut milk, and process for a minute or two until they form a paste (add a tiny bit of coconut milk, if necessary, to create a thick, rich cream). Don't thin it too much; needs to be really thick for the pie filling. Use immediately or store covered in fridge until ready to use. Makes about 2 cups.

    CRUST:
    Preheat the oven to 350 degrees F. Place all dry ingredients for crust into a food processor bowl and pulse until mixture resembles coarse sand. Add vegan butter and pulse several times in short bursts until crumbs are moist and start to fall away from sides of bowl.

    Dump crumbs into a 9-inch Springform pan after lining bottom with piece of parchment paper (must use 9-inch as anything smaller will overflow). Spread crumbs evenly, and using your fingers gently press crumbs across bottom and up sides (about 2/3 of the way up). Bake in center of oven for about 7 minutes until set. Remove pan and set aside.

    FILLING:
    Combine all filling ingredients in a large mixing bowl. Beat ingredients on medium high until you have a smooth, creamy custard texgture. Pour pumpkin custard into Springform pan and smooth out evenly. Pan should be very full, just about 1/2 inch from the top.

    Place pan into center of preheated 350 degree F oven. Bake for about one hour, 'til set, and up to 70 minutes or so, if necessary. If the cashew cream was very cold, for instance, you'll need to bake the pie a little longer. If cream was at room temperature, pie will finish sooner. Check pie at about 50 minutes to make sure top is not over browning; if top gets too brown too soon, tent it with a piece of foil.

    When finished, pie should look set and slightly firm, though still wiggle a little if you shake the pan slightly. You want center firmness to match firmness near outer edges. Since every oven is different, start baking with an hour in mind and be willing to bake up to 70 minutes; the pie firms up when chilled, since it is the chilling of the cashew cream that replaces the eggs in the recipe.

    Cool the pie on a wire rack until cool enough to handle. Place parchment paper across the top and a dinner plate to keep it in place. Chill in fridge for at least six hours, preferably overnight. It slices best when thoroughly chilled. Before serving, remove outer ring and top pie with Pumpkin Pecan Pralines.

    PUMPKIN PECAN PRALINE:
    Grease a baking sheet and set aside. Heat a well-seasoned, lightly oiled iron skillet over medium heat; add vegan butter, cinnamon, sea salt, pecans, pumpkin seeds and brown sugar. Stir for 1-2 minutes to toast seeds and pecans. Add brown rice syrup and stir 'til bubbling and sticky.

    Remove from heat; spoon and spread praline onto a greased baking sheet to cool. Break praline into pieces for garnishing top of pie. Either add praline as garnish to slices just before serving, or make it entirely ahead of time and top the whole chilled pie with cooled praline pieces.

    Brief Description

    Vegan pumpkin pie made with cashew cream in a coconut pecan crust and topped with pralines; chill overnight before serving.

    Main Ingredient:

    pumpkin

    Category:  Pies

    Cuisine:  American

    Prep Time: 2 hour(s)
    Cook Time: 1 hour(s) 15 min

    Source

    Karina at Gluten Free Goddess

    Posted By:

    jkandsf2d

    Posted On:

    June 28, 2016

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