Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

By Karina Allrich November 2010.The key to this 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.The trick 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.Crust ingredients:1 cup flaked unsweetened organic coconut1 cup pecan pieces1/2 cup all purpose gluten-free flour blend1/2 cup organic light brown sugar2 teaspoons ground cinnamon5 tablespoons vegan butter (I used Earth Balance)Instructions:Preheat the oven to 350F.

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand.

Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.

Bake in the center of the oven for about 7 minutes- to set.

Remove the pan and set aside.Meanwhile... make your filling.