Sunday, October 24, 2010

Gluten-Free Vegan Pumpkin Pie

I found this recipe the other day, but after looking at it for a while, I decided to play around with it a bit and it became my favorite (and current go-to) dessert to date! I describe it as a crustless-pumpkin pie, but that's not altogether accurate, and neither is "pumpkin cheesecake", as there is no cream cheese in the recipe. Sooo, at the moment, I'll refer to it as a "modern pumpkin pie", because that makes me sound like I'm truly a 21st-century gal. 
Modern Pumpkin Pie
4 large, very ripe, un-peeled bananas
1 cup pecan flour (created by pulsing chopped pecans in food processor until they become the texture of flour)
1/2 cup buckwheat flour
1 T. agave nectar
4 T. partially melted coconut oil
1 t. ground cinnamon
pinch of sea salt
1 can (15 oz.) pureed pumpkin
1/2 cup evaporated cane juice
1 1/2 t. ground cinnamon
1/8 cup vanilla extract
3 T. cornstarch
1/4 t. sea salt
1 cup agave nectar
4 T. coconut oil
pinch of sea salt
1 T. vanilla extract
3/4 cup chopped pecans

1. Roasted bananas: Preheat oven to 325'. Place the bananas on a roasting pan and roast for 15 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins. Set aside. Increase oven temp to 400.

2. Spiced pecan crust: Combine the nut flour, buckwheat flour, agave nectar, coconut oil, cinnamon, and salt in food processor and process just a few seconds until everything is mixed. Press the mixture into the bottom of a pie dish (it might come up the sides a bit). Put the dish into the freezer for 5 minutes, then bake in 400' oven for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely on a wire rack.

3. Filling: Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add pumpkin, sugar, cinnamon, vanilla, cornstarch, and salt. Pulse until smooth, scraping sides of bowl periodically. 

4. Baking: Pour the filling into the crust and bake at 400' for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the center is set. A toothpick inserted in center should come out clean.

5. Let pie cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight. (If you're like me, you will have a hard time waiting, so I just chilled my pie in the fridge for 30 minutes, then went on with the rest of the directions!)

6. Agave vanilla sauce: In a small saucepan, combine agave, coconut oil, and sea salt. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.

7. Remove from heat and stir in vanilla, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary. Let cool for a while before pouring on top of pie. Sprinkle top of pie with chopped nuts. Serve and enjoy.

The crust.

Ready to go into the oven.

In the food processor.

Making the agave vanilla syrup. 

The finished product.


Medifast Coupons said...

A very different sounding pumpkin pie, but it sounds worth trying, thanks for the recipe.

Alisa said...

This looks delicious.It's not your ordinary pumpkin pie, but I love how you made this your own.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it's all set, Thanks!


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