Pumpkin Pie with a Twist

I was inspired recently to try gluten free eating when I read Kathy Freston’s book, Quantum Wellness. Kathy recommends a 21-day cleanse diet to give your body a break from some of the foods in our typical daily diet. Things like animal products, alcohol, gluten, caffeine, and refined sugar.

Namely Marly features a gluten free vegan pumpkin pie with praline topping.

Obviously, some of these were easier for me than others. I didn’t have to work to give up animal products. I don’t drink a lot of caffeine anyway. Same with alcohol. But gluten? Refined sugar? I knew that was going to hurt!

But actually, it was the opposite. It didn’t hurt at all. In fact, I felt better. After a while, it wasn’t even a struggle to give up gluten. Refined sugar is a story for another day. I wasn’t so successful at giving that up entirely, but I did find ways to reduce it.

So, I’ve been investigating more gluten-free recipes lately. I was pleased to find not only a ton of great sites and recipes but also some vegan, gluten-free sites. Ahh, it’s nice to have company!

I don’t plan to entirely give up gluten. For one thing, I still enjoy baking gluteny goodness food for my family. And I’m not entirely convinced that I need to give it up 100%. Am I merely avoiding the inevitable?  Who knows. But for now I’m looking at gluten-free as another fun direction to investigate. Sort of like raw food. I think there are lots of benefits to including more raw food in our diets.

What can be better than gluten free vegan pumkin pie for the holidays?

So I guess that makes me a Vegan who is also intrigued by the ideas of Raw and Gluten Free Food. If that were an acronym, I’m sure it wouldn’t sound good.

For now, I hope you enjoy this lovely Pumpkin Praline Pie with Coconut Pecan Crust. I found it on the Gluten-Free Goddess site and fell immediately in love. I made only a few alterations to the recipe below, but I’m providing the link in case you’d like to try the original.

Marly's picture of gluten free vegan pumkin pie. Perfect for the holidays

Pumpkin Praline Pie with Coconut Pecan Crust

(Recipe Source: Gluten Free Goddess)

Cashew Cream


  • 2 cups organic raw cashews
  • Water
  • Pinch of sea salt
  • 1 – 2 tablespoons coconut milk


Rinse the cashews and place them in a glass or ceramic bowl. Cover them with water, cover the bowl, and let them soak for two hours. (I let mine sit overnight.)

Once thoroughly soaked, drain the cashews and pour them into your food processor. Add the pinch of salt and process the cashews for a minute or two until they form a paste. Add the coconut milk to create a rich cream, being careful not to thin it too much.

Use immediately or store, covered, in the fridge.



  • 1 cup flaked coconut
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose gluten-free flour
  • 1/2 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons dairy-free margarine


Heat your oven to 350°F.  Combine the dry in a food processor bowl and pulse a few seconds. Then add the margarine and pulse several times. The crumbs should now be moist and fall away from the sides of the bowl.

Pour the crust into the prepared pan and press them across the bottom and up the sides- about 2/3 of the way up.

Bake in the center of the oven for about 7 minutes. Remove the pan and set aside.

Pumpkin Pie Filling


  • 2 14-oz. cans pumpkin
  • 1 1/4 cups thick cashew cream (see above)
  • 1 1/2 cups light brown sugar
  • 1/2 cup coconut milk
  • 3 tablespoons molasses
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  • 2 tablespoons corn starch
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves


Combine all ingredients in a large mixing bowl and beat on medium high until you have a smooth, creamy texture.

Pour the pumpkin custard into the prepared crust and smooth it out evenly. Your pan should be quite full- about 1-2 inches from the top. Place the pan into the center of the preheated 350 F degree oven. Bake for about one hour, till set.

Cool the pie on a wire rack until it is cool enough to handle and then place in the fridge to chill, preferably overnight.

Before serving, top the pie with Pecan Praline

Pumpkin-Pecan Praline


  • 2 tablespoons dairy free margarine
  • 1/2 teaspoon cinnamon
  • Pinch of sea salt
  • 3/4 cup chopped pecans
  • 2 tablespoons light brown sugar
  • 2 tablespoons maple syrup


Add the margarine, cinnamon, sea salt, pecans, and brown sugar to a skillet. Stir for a minute or two to toast the pecans. Add the maple syrup and stir till bubbling and sticky. Remove from heat and spread the praline onto a greased baking sheet to cool. Break the praline into pieces for garnishing the top of the pie.

8 Responses to Pumpkin Pie with a Twist

  1. Avatar thumbnail image for MarlyMonet Reply

    I have many friends that are eating unique diets (either by choice or be dietary needs). I’m always looking for new recipes to try that can fit into their lifestyles. This looks quite delicious, and I am very intrigued by that cashew cream. Thank you for sharing. I hope you have a great day!

  2. Avatar thumbnail image for MarlyNicole Reply

    Oh, this looks (again) so delicious!
    And the Gluten and sugar and whatnot free sounds good.
    I am more on the lazy side right now, with the already limited things I find here to cook…. but maybe one day,… one day I’ll manage…. like you say ‘avoiding the inevitable’

  3. Avatar thumbnail image for MarlyJuliana Reply

    Absolutely love your version of pumpkin pie…yummie with pecans 🙂

  4. Avatar thumbnail image for MarlyJeanne Reply

    This sounds SO good! I’m curious about gluten free baking as well but haven’t had the resources to try it yet. This pie is inspirational!

  5. Avatar thumbnail image for MarlyRed Hamster Reply

    What an interesting recipe. I think I could eat the cashew cream all by itself! The picture looks delicious.

    I could probably live without gluten, but give up my black tea – never!

  6. Avatar thumbnail image for MarlyJoyti Reply

    I love pumpkin pie, and I adore pecan pralines…I was thinking of doing a sort of gingery pecan crusted pumpkin pie myself. Your version looks SO good!

  7. Avatar thumbnail image for MarlyEvan @swEEts Reply

    Wow this looks good! My boyfriend’s father has Celiac’s so I’m always on the look out for delicious recipes to try.. I wish I could have seen this for Thanksgiving! There’s always next year though 🙂 You’re better than me.. I could never give up gluten.. I love sweets too much!

  8. Avatar thumbnail image for MarlyStella Reply

    Hey Marly! I’ve never seen a pumpkin pie with cashew cream in it before, but it actually sounds so rich and wonderful. Plus, the crust does sound really nice. Yum! Oh, and I haven’t been able to completely give up my A.P. flour and turbinado sugar either. I use it at least 70% less though, so I figure 70% less must be doing some good to my body?! Me hopes:)
    p.s. I can’t wait to see your vegan sweet potato pie. I’m making one too, but I’m sure yours will be much more expertly vegan (smile)…

Rate / Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.