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I hope you don’t think that pumpkin pie is just for Thanksgiving. This Sour Cream Swirled Pumpkin Pie is such a warm winter comfort, I had to share it with you.
The recipe is unusual because it uses vegan sour cream instead of cream cheese. With only six ingredients, it’s super easy to make. It’s by Kathy Patalsky on kblog.lunchboxbunch.com. Here are the ingredients:
Sour Cream-Swirled Pumpkin Pie
1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces) (or use fresh puree)
2 tsp pumpkin pie spice
1/2 tsp salt
Sour Creamy-Top Swirl:
1 1/4 cups vegan sour cream (try Tofutti brand, in blue tub)
1/2 cup maple syrup
1/8 tsp salt (to taste)
ingredients notes: using high quality spice is helpful. Also, I prefer grade B maple syrup for its rich amber tones and caramelized flavor – but grade A works too.
One standard vegan pie crust – or make your own crust (see the recipes for Vegan Pie Crust and the Coconut Whipped Topping at www.kblog.lunchboxbunch.com/cream-swirl-pumpkin-pie-for-vegan).
Directions:
1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 – 1 tsp of salt to the bowl – mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe.
2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 18 hours. At least 8 is optimal. Don’t soak for more than two days or the cashews can get grimy in my opinion.
3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours.
4. Preheat your oven to 400 degrees.
5. Add your vegan sour cream and maple syrup to blender. Blend until smooth. Pour out and set aside. You do not need to rinse the blender.
6. Next, drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1/4 cups of cashews to your food processor or high speed blender.
7. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. I added in about 1/3 tsp extra salt. But taste before adding.
8. Pour your mix into a par-baked vegan pie shell. Then spoon the sour cream mixture over top the pie. Swirl it roughly down deep towards the pie crust. Then use a toothpick to create fine swirls. Try not to over-swirl or the colors will become muddled.
9. Bake pie at 400 degrees for 20 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes – or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet – but very thick and dark. Your pie will firm up significantly upon cooling and chilling in the fridge.
10. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is my preference. A warm pie will be tasty, but still a bit “wet” to slice.
11. Serve chilled with a swirl of my vegan coconut whip on top.
For other luscious vegan desserts, take a look at Claire Gosse’s gorgeous book, Are You Sure That’s Vegan? (Desserts). It is filled with 55 delicious vegan recipes that are exact clones of non-vegan classic recipes. How about Mint Chocolate Chip Cupcakes or Peanut Butter Cups or Key Lime Cheesecake or Nutty Oatmeal Chocolate Chip Cookies? Amazing! All the recipes have been tested by vegans and non-vegans, and everyone loved them. Click the link to see the beautiful photos and read the testimonials. You’ll be glad you did!
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