You don't need to be vegan or gluten free to appreciate this Pumpkin Pudding Pie! It has all of the pumpkin spice deliciousness you'd expect from a pumpkin pie. Since it is also egg free, the consistency is a bit more pudding-like, hence the name. That pumpkin "pudding" combines with the homemade crunchy crust to create a harmony of textures and flavors.
Speaking of the crust, it is similar to a crumb topping like on my Ginger Apple Pie. With oats, sugar and a hint of cinnamon, it has much more flavor than your typical pie crust. If you are looking for a shortcut (no judgement here!), you could always substitute a store bought pie shell like I used in my Creamy Vegan Pumpkin Pie recipe.
Mix & Press Pie Crust
Begin with all of your dry ingredients mixed together in a bowl. Gradually add your favorite melted dairy free alternative for butter. Stir well each time after you add more liquid. Once the mixture looks like wet sand and holds together when pressed to the side of the bowl, it is ready to go. Now press the mixture into the bottom and sides of your greased pie plate as evenly as possible. That's it! Now it is ready to be filled.
Mix the Filling
To keep this Pumpkin Pudding Pie vegan, I use Vegan Eggs for this recipe. If you haven't used them before, consider giving them a try. I have had very good results baking with them. I am not paid for any products I suggest, I mention them because there is a lot of variability in flavor and results when using alternative products. If you use another product and have great results, please let me know in the comments section below! It takes a village, as I always say...
As for preparing the filling... super easy. Combine the powdered Vegan Eggs with water and mix until it combines. Then combine the vegan eggs and all of the remaining ingredients in the same bowl. You can mix it up by hand or with a hand mixer. You can even mix it in a blender if you prefer. Then pour it into your prepared pie shell and bake!
Dairy Free Bourbon Whipped Topping
This is a dairy free version of my Bourbon Laced Whipped Cream, which is ah-mazing! I put this on just about anything that I would put regular whipped cream on. Think Make Ahead Banana Bread Oatmeal, Enormous Waffles, Spiced Pumpkin Cheesecake, Carrot Cake Make Ahead Oatmeal or Vegan Banana Pancakes. To make it dairy free, simply add your favorite bourbon to whatever dairy free/vegan prepared whipped topping you like best. Mix it well and keep it refrigerated until you are ready to serve.
Pumpkin Pudding Pie
Ingredients
For the crust:
- 2 cups gluten free instant oatmeal - I like Bob's Red Mill
- 1 cup sugar
- 1 cup Gluten Free Flour Blend with xanthan gum - I like Bob's Red Mill 1 to 1 Baking Flour (blue bag)
- 1 cup dairy-free buttery sticks - I like Earth Balance brand
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the filling:
- 15 ounce canned 100% pumpkin
- 2 Vegan Eggs - I like Follow Your Heart or Just Eggs
- ½ cup sugar
- 1 cup dairy free vanilla creamer - I like Ripple or So Delicious brands
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
For the Bourbon Whipped "cream"
- 1 container So Delicious Coco Whip or Truwhip Vegan
- 2 tablespoons bourbon - any brand you like to drink;-)
Instructions
For the Crust:
- In a medium bowl combine the dry ingredients. Melt the dairy free butter and drizzle it a little at a time over the dry ingredients while stirring it all. You may not need to use all of the butter.
- When it is all combined and looks like damp sand, press it against the side of the bowl. If it sticks and holds to the bowl, you are ready to go.
- Press crust mixture along the bottom and sides of the greased pie plate. Try to create an even thickness of a little less than a ¼ inch.
For the Filling:
- Prepare the Vegan Eggs by combining 1 cup ice cold water and 4 tablespoon of Vegan Egg powder in a large bowl, whip to combine. It will be thick almost like a pancake batter.
- Add remaining filling ingredients to the bowl and mix by hand or with an electric mixer until fully combined.
- Pour into the unbaked pie crust. Bake for 45-50 minutes at 350 degrees. Check after about 30 minutes, if it is browning quickly, loosely cover with aluminum foil and continue baking. Remove from the oven and let cool for 20-30 minutes then let chill in the fridge for at least 6 hours, preferably overnight. The longer you let it chill, the more firm the texture will be when you cut into it.
- Serve with Bourbon Whipped “Cream.”
For the Bourbon Whipped "Cream"
- In a small bowl whip the bourbon into the dairy free whipped topping. You can use a whisk or a hand mixer for this.
- Set aside in the fridge until you are ready to serve.
Comments
No Comments