Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious.
This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust.
This pie is radical.
Dairy-free.
Gluten-free.
Gorgeous.
Delicious.
Yep.
Love,
Karina
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Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust
Recipe created by Karina Allrich November 2010.
The key to this super-tasty version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. I kid you not. This is one beautiful pie. You'll love it. And so will your guests- vegan or not.
The trick, Darling, is to make it ahead of time- and give the pie a chance to chill thoroughly.
Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper. (Note: This recipe really needs a 9-inch pan- I mean it. Don't use a smaller pan, Babycakes. It might overflow.)
First, make the crust.
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