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
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
Dash xanthan gum
2 tablespoons water
4 tablespoons maple syrup
1 tablespoon coconut oil
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.
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
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.