Just in time for Thanksgiving, a new pumpkin pie recipe for you!
Wait… Do we really need another pumpkin pie recipe? Why is this one special?
Indeed, there is no shortage of pumpkin pie recipes – even vegan. A quick google search will confirm that. I’ve baked my fair share of pumpkin pies. Crusts made with graham or cookie crusts, fillings with silken tofu or chocolate, the list goes on.
But, ever since creating the Pumpkin Pie Custards in LTEV, I’ve wanted to somehow transform the recipe into a pie! It needed tweaks, to thicken and stabilize. Plus, I wanted to develop a crust that was (1) wholesome and (2) EASY (we need some breaks during the holidays)!
After quite a few tests, success! The filling is creamy and custard-y and altogether dreamy. And – yes, the crust is easy. Plus, it can be used for other pies you love – pecan, banana cream, etc. All the ingredients for the crust whiz together in the food processor, and then you simply press it into your pie plate. (Easy!) The filling is pureed (I use my Blendtec for smoothest consistency), and then you’re ready to bake this plant-strong pumpkin pie!
The GREAT PUMPKIN PIE!
This pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!
2 cups rolled oats (use certified gluten-free for a GF option)
1/2 cup pitted dates (packed)
1/3 cup almond butter (I like raw, can also use roasted)
1/8 tsp sea salt (omit if almond butter has salt)
2 tbsp non-dairy milk (or more if needed to bring the crust together)
1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)
2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)
1/3 cup plain unsweetened non-dairy milk (almond or soy preferred, but choice is yours)
1/2 cup + 1 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 tbsp arrowroot powder
1 1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp allspice
few pinches ground cloves
1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
1/4 tsp (rounded) sea salt
Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn’t need more than another 3-4 tsp. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with vanilla non-dairy ice cream. Serves 6-8.
p.s. I did a facebook and twitter poll to help me name this pie. Thank you Carrie for the fine suggestion of “The Great Pumpkin Pie“, and thanks to everyone for joining the voting and fun!
For other Thanksgiving menu ideas, check out my post from last week!
What are you serving for dessert this Thanksgiving? If you always make pumpkin pie, what’s YOUR favorite recipe? Do you pair it with ice cream, coconut whipped cream? Share your deliciousness, and until next post… sending you plant-powered goodness from my kitchen to yours!
photo credit: Emma Potts