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Whole Foods Pumpkin Pie with Gluten Free Almond Crust

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Whole Foods Pumpkin Pie with Gluten Free Almond Crust Jen Hoy
Lush, creamy, and packed with nutrients, this recipe for dairy-free pumpkin pie nestled in a gluten free almond crust is a family favorite and the result of experimenting with traditional butter-and-cream laden recipes. The addition of cardamom adds a bit of different flavor. The pie is incredibly easy to make, with a 5 minute prep time, and if you don't have a crust, go ahead and bake it on its own as a pudding. While we typically associate pumpkin pie with Thanksgiving, this is a great recipe for an impromptu fall or winter dessert offering, and is appreciated by omnivores as much as by vegans. Pumpkin is loaded with beta-carotene and potassium, and is also rich in fiber, so while the pie is definitely a special occasion treat, this is pretty much a guilt-free dessert in my book. Serve plain or with Vanilla Tofu Whip or Walnut Cream.

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

  • 1 recipe Gluten Free Almond Tart Crust
  • 2 cups (or 1 15-ounce can) cooked organic pumpkin puree
  • 1 cup organic almond milk
  • 2/3 cup maple syrup or agave nectar
  • Pinch of sea salt
  • 1 egg (optional)
  • 1/8 teaspoon ground cloves
  • ½ teaspoon ground cardamom or nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Preparation:

Preheat oven to 350’

Place the pumpkin puree, almond milk, maple syrup, sea salt, egg, cloves, cardamom, ground ginger, cinnamon and vanilla extract in a bowl. Mix the custard with a whisk or vertical blender until it is until very smooth and creamy. (The filling can be made up to this point and refrigerated for several hours and as long as overnight if preparations are being made ahead of time).

Pour the filling into the partially cooked pie shell. Bake for 35 minutes, or until the center of the tart is firm. The pudding will puff slightly and fall as it cools. Serve warm or room temperature.

Variations: Ginger fans can add a few tablespoons of finely chopped crystallized ginger to the custard.
Substitute 2 teaspoons of pumpkin pie spice for the individual spices.
Sprinkle chopped candied spiced nuts (pecans or walnuts) around the edge of the tart for a nice crunchy touch.
Add a tablespoon of brandy or cognac to the custard for a deep, rich flavor.
Serves 6-8

Copyright 2012 by Jen Hoy

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