My goal with this pie was two fold. Make it gluten free, vegan, nut free, soy free, and gum free. (Because everyone deserves pumpkin pie.) But, my friends, we’re not so dull as to define a wondrous treat by what it isn’t, are we? My second goal was, of course, make it the best damn vegan gluten free pumpkin pie that exists.
This pie is decadent, thick, creamy and custardy. The crust is crisp, nutty and insanely easy. The pie as a whole has a brown-sugar depth from the maple syrup and coconut sugar, which caramelize during the cooking process. And it’s spiced with hawaij, a yemeni spice blend made up of ground cardamom, ginger, clove, cinnamon and nutmeg. Aka pumpkin pie spice on steroids. My sweet and talented friend Molly Yeh posted some gorgeous hawaij coffee doughnuts last week. I mean, that spice blend is full of all of my favorite things. So you know I had to try it out!
And dudes! It’s magic. It’s sweet and aromatic. But also warm and grounded. It’s the perfect complement to the creamy-sweetness of this pumpkin pie filling. On top of that, I’ve added brandy and hella vanilla extract. Because I like my flavors amped up. Brandy adds depth and a heavenly aroma (don’t worry the alcohol cooks off
completely mostly… see update at the bottom of the post). A pinch of salt brings out the natural sweetness in the coconut milk and pumpkin.