Pumpkin cheesecake in the pan
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THIS RECIPE IS UPDATED HERE!!!
—————————————————————————————————- This is a recipe we have been making for about 20 years! It pre-dates the new trend of using faux cream cheese in vegan cheesecakes. The recipe itself has not changed much over time, but my perception of it has.
Something I used to call cheesecake, is now not really that at all. Back in the day, when tofu cheesecakes were the standard, this was a sort of typical recipe. Now that there are faux cream cheese products available that when baked with more closely approximate a non-vegan cheesecake, I question the naming of this little pie. Truth be told, it is a pie not a cake! This is, in fact, more of a pumpkin custard pie than a pumpkin cheesecake!
So there you have it. Just like that, the recipe has not changed, but the name has! In my opinion, this recipe is still the best pumpkin anything I have ever made. Hope you like it too!
Gluten-free Pumpkin Custard Pie – 9 inch
Serves 8 or more
Ingredients:
Crust:
Dry:
½ cup gluten-free oats
¼ cup whole, raw brazil nuts
¼ cup gluten-free flour mix #2
1 teaspoon sorghum flour
1 tablespoon coconut flour
1/2 teaspoon arrowroot
Pinch cinnamon
Dash xanthan gum
Wet:
2 tablespoons water
4 tablespoons maple syrup
1 tablespoon coconut oil
Preparation:
Preheat oven to 350 degrees. Lightly oil pie pan.
Put the nuts and all dry ingredients in food processor and process until perfectly smooth. Dough should be oily from the nuts. Be sure to scrape sides of food processor to ensure nuts are completely blended.
Add liquids through the spout of the food processor, and process until just together. Careful not to over process.
With well-floured hands, press dough into 9 inch pie pan. This pie crust does not need to be pre-baked.
Filling:
½ pound extra firm tofu
1 cup canned pumpkin (not pie filling)
½ cup steamed sweet potato
1 thin sliver fresh ginger (more if you like ginger 
)
2 tablespoons + 1 teaspoon arrowroot
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
Dash allspice
½ cup maple syrup
½ cup brown rice syrup
1 liquid ounce tahini
¼ teaspoon lemon extract
1 teaspoon vanilla extract
¼ cup pecan pieces
Place all ingredients in food processor and process until perfectly smooth. This should take several minutes, and you will need to pause and scrape the sides of the food processor. There should be no lumps visible in the mixture.
Pour into unbaked pie crust. Sprinkle pecans on top.
Bake for 45 minutes. Allow to cool. Refrigerate overnight before serving.
Tags: gluten-free baking, Recipes, vegan baking
Sounds so delicious!!
Have you ever tried Silken tofu in this? What do you think of it? I use it all the time for my pumpkin pie and it really is lovely. What’s the benefit of using extra firm tofu?
Thanks for any feedback. I’m super curious. But will totally try it your way, with the extra firm!
Happy baking,
j.
Hi J!
With the liquid sweeteners it already makes quite a soft final product. The extra firm allows more liquid to be added to the recipe. I would say if you try it with silken use more arrowroot.
And happy baking to you too!
Oh! That’s really good to know. Thank you!!
I just noticed the tahini, lemon and vanilla as well as the maple syrup required in the recipe. That must make a complex flavour! Sounds lovely.
It all comes together really well! It was the most popular item at the tasting we did yesterday. Possibly because it is pumpkin season, possibly because it was the tastiest….
Yummy! Better try this out with my kids. But I don’t like foods with vanilla if I don’t include vanilla in the recipe will it be OK? Thanks for sharing this new recipe.
The vanilla is more a component of the final flavor than a pronounced element. Leaving it out will be fine. I may or may not have forgotten to add it once or twice when I was making this recipe!
WOW! This one is great! Plus the gluten free factor. I wish that it can also whiten my skin. LOL. My hubby will surely like this with the crunchy topping on the pie.