Pumpkin. Cinnamon. Nutmeg. These are the flavors of fall. Flavors for fuzzy socks and warm blankets. Flavors that sound like the crackling of a wood fire or the rustling of leaves. Flavors meant for coffee and conversations.
These iconic flavors incorporated into my Almost Famous Pumpkin Pie. This pie is perfect for your thanksgiving table. It is the perfect way to finish your big meal. Of course, if you asked me, I’d say it was perfect any time. Midnight snack, anyone? Guilty. Breakfast? Caught in the act just this morning.
This pie is inspired a bit by one of my favorite blogs: Oh She Glows. She made a pumpkin pie with a nut crust. I knew that was the perfect way to get around the gluten in traditional pie recipes. Of course, I couldn’t resist switching up the recipe. It is in my nature. My crust is a mixture of pecans, walnuts, and Brazil nuts held together by sweet brown rice syrup.
For the filling I needed to cut out the eggs, dairy, and refined sugar hidden in your average pumpkin pie recipe. This was a bit trickier. After a few attempts, I turned to one of my most popular recipes, PB & Banana Cream Bars, for inspiration. These ultra creamy bars are given their silky smooth custard texture from a secret ingredient: garbanzo beans. Trust me, you wont even taste it. There’s not a bean-y flavor to be found in this pie. This recipe is every bit as delicious as you could imagine! Carmel-y crunchy nut crust with a dreamy creamy pumpkin filling. Heaven.
The secret ingredient in this scrumptious Pumpkin Pie Recipe is the humble garbanzo bean. It creates the most silky smooth texture you have ever experienced! If you’re feeling extra fancy, removing the skins from the garbanzo beans before blending them makes the filling even creamier. Just pinch each garbanzo bean between your fingers and the skins pop right off. This recipe calls for the pie to be chilled overnight in the refrigerator. Though you might be tempted, don’t skip this step. Without this chilling time, the pie won’t set up properly and make cutting and serving a real pain.
- For the Crust:
- ¾ cup pecans
- ¾ cup walnuts
- ¾ cup Brazil nuts
- 1 tablespoon ground flax seed
- ⅓ cup brown rice syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the pie filling:
- 1 can pumpkin puree
- 1 ½ cup cooked garbanzo beans (, I like this brand OR 1 (15)oz. can garbanzo beans)
- ¾ cup maple syrup
- 1 teaspoon vanilla
- ¼ cup ground flax seed
- ½ tablespoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Coconut whipped cream (, for serving (optional))
- Preheat the oven to 350 degrees. Coat a pie dish with nonstick cooking spray.
- Add the pecans, walnuts, and Brazil nuts to a food processor. Process until the nuts are the consistency of flour and have began to release their oils. Add in the remaining ingredients and process until a ball forms then continue to process until the dough becomes glossy (this happens as the nuts continue to release their oils). Press the crust mixture evenly into the prepared ban, covering the bottom and the sides. Bake the crust for 15 minutes. Remove and let cook for about 10 minutes.
- Rinse and dry the food processor. Add in all the filling ingredients and process until silky smooth. Spoon into the crust and spread it out evenly. Return to the oven and bake for 50 minutes. Turn off the oven, crack open the door and let the pie sit in the oven for another 10 minutes. Remove the pie and allow it to cook several minutes before placing it in the refrigerator to cool overnight. Remove from the oven, slice and serve with a dollop or two of coconut whipped cream, if desired.