Almost Famous Pumpkin Pie

Almost Famous Pumpkin Pie
Created By: Laurel, Catching Seeds
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 8 pieces
Kid-approved, Vegan

Almost Famous Pumpkin Pie
Recipe and photo courtesy of Laurel, Catching Seeds

Note from Laurel:
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 15-ounce can pumpkin puree

1½ cup cooked PNW Co-op Specialty Foods Pedrosillano or York White 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)

For the crust:

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 begun 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 pan, covering the bottom and the sides.

Bake the crust for 15 minutes. Remove and let cool for about 10 minutes.

For the pie filling:
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 cool several minutes before placing it in the refrigerator to cool overnight.

Remove from the refrigerator, slice and serve with a dollop or two of coconut whipped cream, if desired.

For more delicious recipes from Laurel, please visit Catching Seeds.