PS: Cinnamon Roll Pumpkin Pie
Chef: Brandi Doming; Vegan 8
Makes: 8 Servings
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 1 hour 35 minutes
(Make the day before serving)
- 1 3/4 c raw walnuts (185 g, use scale for accuracy)
- 6 T cornstarch (48 g)
- 1/4 t fine sea salt
- 1/2 t cinnamon
- 3-4 T pure maple syrup
- 3/4 c pure maple syrup
- 3/4 c raw walnuts (90 g)
- 3 T cornstarch (24 g)
- 1 1/4 t ground cinnamon
- 2 t pumpkin pie spice
- 1/4 t + 1/8 t fine sea salt
- 1 15 oz can pumpkin puree (or 1 3/4 c)
- 1/4 c cooked, mashed sweet potato
Cinnamon Roll Drizzle (This was more for presentation purposes, so feel free to skip if you like)
- 2 Tablespoons processed cashews into a whole butter
- 2 tablespoons maple syrup
Please note the directions specifically in the way the ingredients are added for proper results and read over so you have everything prepared BEFORE you start baking. The pie is super easy to make, I'm just very detailed with instructions, as always to help you. You will need foil strips for the crust, so have those ready.
- First, you will need to cook your sweet potato, as it will be used for the filling. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft. Let it cool some before proceeding.
- Prepare your crust next. Add only your walnuts to a food processor and process into a flour, which should take about 10 seconds, not long. You don't want any more large pieces of walnuts, but don't want it to turn too wet either. Refer to photo. Add the cornstarch, salt and cinnamon and pulse just a few more seconds to blend. Add the syrup (starting with 3 T) and pulse just until it forms large clumps. Add syrup, 1 teaspoon at a time if needed, until it has formed the large clumps as in the photo. You should be able to press the dough, and it hold, with your fingers.
- Preheat your oven to 350 degrees and spray a 9 inch pie dish with nonstick spray. I tested a pie without spray and the crust stuck to the dish horribly, so make sure to use the spray! Press your dough into the greased dish, flat and evenly across and going up the sides. Make sure it's even around the sides and not too thin, or the edges can burn.
- Prepare your filling next. Add the ingredients in this specific order. First, add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don't have one, I don't think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until completely smooth.
- Add the cornstarch, cinnamon, pumpkin pie spice and salt. Blend until the cornstarch is totally blended in. Add the pumpkin and sweet potato and blend until completely smooth. (Make sure you peel the potato and mash with a fork first, then pack a 1/4 cup and level off.) You will need to scrape the sides and stir around the bottom of the blender because it will be thick and you need to make sure it's smooth.
- Blend again for several minutes until it becomes completely smooth and creamy, like a pudding consistency.
- Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides.
- Bake the pie for 10 minutes only (set your timer!) on the center rack and then remove to cover the crust edges of the pie (see photo). You MUST do this or the crust will burn.
- Remove after the 10 minutes and cover straight double-folded pieces of foil about 8 inches long, placed on top of the crust, going around the pie. Be careful, it's hot. Do your best to just cover the crust and not too much of the pie batter. The kind of dish I used, I simply laid them flat on top. If you have a different type of pie dish with a steeper edge, you may half to fold it over the sides. Refer to photos for example.
- After covering the crust, bake for an additional 45 minutes (set your timer!), that's 55 minutes total so far, then add one large loosely placed piece of foil over the whole pie. Just slip it right in there, no need to even remove the pie. This is done after the additional 45 minutes to prevent excessive browning on top. Mine was starting to brown too much, but just keep an eye on it.
- Now, cook 5-10 more minutes with the foil on top, which will be 65 minutes total or until a toothpick inserted in the center comes out basically clean. It shouldn't be covered in wet batter, but a tiny amount of batter on the very bottom of the toothpick is fine, you don't want to overbake it, but want it set. I removed mine at exactly 65 minutes. Your oven may vary though, so check it after 5 minutes with the foil on top. It will finish slightly cooking as it cools and will completely firm up in the fridge.
- Let cool to room temperature (1-2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture.
- For the drizzle, whisk the cashew butter and syrup together until completely smooth. Add milk to thin if desired before drizzling on pie
- You need to make this pie the day before you want to serve it, so it has plenty time to cool and firm up in the fridge. It needs a full night (8 hours or so) to firm up. I have only tested this recipe with the above crust, so please don't ask me about other crusts.
- I don't want to give you false cooking times/directions without having tested any others. Mine only suggestion would be to follow the same directions I have listed below, with any crust, just to make sure it doesn't burn. The pie takes 65 minutes to bake, so the crust should be protected.
- Keep stored in the fridge until right before ready to serve, so it stays firm.
- When slicing, make sure to use a really sharp knife and press through all the way down through the crust and loosen around the edges before removing.
- Keep pie stored in the fridge, not the freezer.
Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion! Hope you love the recipes! Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #the vegan8 or share them on my Facebook page.