Vegan Praline Pecan Pumpkin Pie (also Gluten-Free)
Preheat oven to 375º F. In a small bowl, soak agar in hot water, stir, and set aside. On a sheet pan, spread pecans and toast for 12 to 15 minutes or until fragrant and browned.
In a food processor, process pecans, 1/3 cup coconut sugar, 1/4 cup coconut milk, brown rice flour, 1 tablespoon vanilla, and 1/4 teaspoon salt until fine.
Into a 9-inch pie pan, press pecan mixture evenly into bottom and sides. Bake for 10 minutes.
In a blender, add soaked agar mixture, remaining 1 cup coconut sugar, remaining 1 cup coconut milk, remaining 1 tablespoon vanilla, remaining 1/2 teaspoon salt, pumpkin
purée, cinnamon, ginger, nutmeg, allspice, and cloves. Blend until completely smooth. In a small bowl, add kuzu and cold water and stir until completely dissolved. Set aside.
Into a 3-quart saucepan over medium heat, pour pumpkin mixture and bring to a boil, whisking occasionally.
Reduce heat to low and simmer for 5 minutes, then stir kuzu mixture again and add to pumpkin mixture, whisking continuously. Simmer and continue to whisk for 2 to 4 minutes until mixture reaches a pudding-like texture.
Pour pumpkin filling into baked crust and let cool completely to set up. Serve at room temperature or chilled.
For this and other vegan recipes visit www.vegkitchen.com
The vegan recipe is not all we have in store for you this holiday season. We will also be having our Black Friday sale from November 25th to 28th. We will be putting ALL our handmade clothes and bags on sale for $10. This is the perfect time to buy that blouse or bag that you have had your eye on for a while now or to start the holiday shopping for your loved ones. Don't hesitate or it'll be all gone.
Have a Happy Vegan Thanksgiving!