This pumpkin pie is almost raw because I made my own pumpkin puree, and that required some roasting action in the oven. With pumpkin season in full swing, I wanted to cook with fresh pumpkin, but besides the pumpkin puree, nothing else has been cooked in this recipe.
The crust is made by pulsing together nuts, oats and dates while the filling is a blend of pumpkin puree with a liquid sweetener, non-dairy milk, spices and a surprise ingredient: tofu! Instead of the oven, it goes into the refrigerator to set. It takes hours, and better if left overnight, but it's really worth the wait.
Finally, a pumpkin pie I can fully enjoy. And entirely homemade. It is unabashedly gluten-free and dairy-free. And shamelessly nontraditional, I know. But. It's super tasty and full of healthy ingredients. This pie is so wholesome that it doesn't feel out of place on the breakfast table. Yet so decadent that it could pass as ice-cream, especially straight out of the fridge, or popped into the freezer for a few minutes. Perhaps I'm gushing a little, but I'm just truly happy and thankful that I found a pumpkin pie that fits my dietary restrictions.
No-Bake Pumpkin Pie (Vegan, Gluten-Free)
This recipe is inspired by a vegan pudding I make with tofu. Yes, tofu. The firmer the tofu the better the hold. The only cooking needed is for making the pumpkin puree. Everything else is done in a food processor and set in the refrigerator. Best enjoyed straight out of the refrigerator. Makes one 9-inch pie.
1 cup pecan pieces
1/4 cup rolled oats
3/4 cup almond flour
Pinch of salt
1 1/2 cups dates, pitted and chopped
1 package (about 350g to 400g) firm or extra firm tofu
2 cups pumpkin puree* (See note below)
1/3 cup agave nectar
3/4 cup almond milk
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of salt
To make the crust, place pecan pieces, rolled oats, almond flour and salt in a food processor and pulse until the texture of breadcrumb is achieved. Add dates and process until mixture gets sticky and dough-like.
Transfer to a 9-inch pie pan and press mixture evenly onto the bottom and sides with your fingers, making sure there are no cracks. Set aside.
To make the filling, process all ingredients in a food processor until smooth. Pour filling over the crust and use a spatula to spread evenly.
Place pie in the refrigerator to set for at least 4 hours, or preferably overnight. Slice into desired size and serve.
*NOTE: To make pumpkin puree, cut medium-sized pumpkins into quarters and scoop out the seeds and pulp. Place them face down on a baking sheet filled with some water and roast at 375° F until tender when poked with a fork, about 45 minutes. Allow to cool and scrape the flesh from the skin. Process in a food processor until smooth. Or just run an immersion blender through it. Pumpkin puree can be stored in the freezer until needed.