Pecan Pie Crust

La Pièce de Résistance


Two Vegan Pumpkin Pies were made for Christmas. One with this pecan crust and one with a gluten-free crust. The pecan crust won hands down!

I haven't completely given up on the gluten-free crust, but it's going to take some serious tweaking. I'll share the recipe as soon as I reach perfection.

As far as the pecan crust goes. I'm going to include the recipe with one tip. 

2 cups raw pecans

1 T maple syrup

1 T oil - I used canola oil. Safflower would work well too.

Crush 1 1/2 c raw pecans to crumble size. Mix in maple syrup & oil. Press mixture on bottom & sides of 9" pie pan. I used glass.

Bake for 10-15 minutes at 350 degrees only until you can begin smelling the nut flavor. Do not over-bake!

Let cool.

Crush remaining 1/2 c pecans to flakes - set aside. 

After pie crust has cooled, pour in my pumpkin pie filling.

Sprinkle perimeter of pie with remaining 1/2 c pecan flakes.

Refrigerate over-night.

Top each slice with dollop of soy whipped cream.

STOVE-TOP VEGAN PUMPKIN PIE FILLING

After selecting & combining 4 recipes, plus adding a bit of my ingenuity I 'accidentally' came up with my perfect vegan pumpkin pie filling. Since my husband does not tolerate wheat gluten & I never really cared for pie crusts, I decided to forgo the pie & create a nice holiday pumpkin pudding.

I thought it would be simple - I'd just follow my chocolate pudding recipe making a few substitutions. But low & behold, an hour after I refrigerated my 'pudding' I discovered a consistency of pumpkin pie filling: firm & slice-able. I'm guessing that cornstarch becomes activated either by cooking over the stove or in the oven. So - for Christmas, it's back to pumpkin pie.

You can use any type of crust you'd like. I haven't decided if I'm going to opt for a gluten-free crust or combine nuts & dates to form the crust. I'll let you know later.

Here's my vegan pumpkin pie filling recipe:

Tip: Use exact amounts.

2 c canned pureed pumpkin (or freshly steamed pureed pumpkin) 

1 c soy creamer

1 T molasses

1 level T orange marmalade

1/2 c fructose

1/4 c cornstarch

1 t ground cinnamon

1/2 t salt

1/2 t ground ginger

1/4 t ground nutmeg (can be freshly grated)

1/8 t clove

Whisk together 1st 4 wet ingredients in cooking pan that you will be using later (no heat).

Whisk together remaining 7 dry ingredients in separate bowl.

Add dry ingredients to wet ingredients using whisk.

Turn on stove to a medium-high heat.

Bring to boil whisking almost continuously.

Reduce to medium heat to continue medium boil for additional 6 minutes or until ingredients have thickened.
Tip: Cooking too little the filling won't set; cooking too long the filling will be rubbery.

Pour in cooled prepared pie crust.

Refrigerate for at least 4 hours or overnight.

Slice & serve each slice topped with a dollop of soy whipped cream & a sprinkle of ground filbert nuts. I'll be sure to add a finished pic after the holidays. :)

 Whisk dry & wet ingredients in separate bowls.

Here's a pic of what I thought I was making... pumpkin pudding!

By the way, my husband just informed me that I should enter my recipe in the county fair next year! 

What a compliment!

Wouldn't that be a fun surprise when I enter my gluten-free, no bake, vegan pumpkin pie recipe!