desserts
Best Pumpkin Pie
The BEST pumpkin pie recipe! You'll love the smooth, spiced filling inside the homemade pecan crust. From Fraiche Food, Full Hearts. Reprinted with permission.
Ingredients
- 1 1/2 cups raw cashews, soaked 4 hours or overnight*
- 1 1/2 cups water
- 1 cup pecan halves, toasted
- 1 cup oat flour
- 1/4 cup packed brown sugar
- 1/3 cup butter or vegan butter, melted
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups Cashew Cream, recipe above
- 2 eggs, well beaten
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
- whipped cream or Coconut Cream
- chopped pecans
Directions
- Make the cashew cream. Drain and rinse the soaked cashews. In a high-speed blender, blend the drained cashews and the water on high speed until very smooth, 2 to 3 minutes. Set aside.
- Preheat the oven to 350°F.
- Make the crust. In a food processor, combine the pecans, oat flour, brown sugar, melted butter, cinnamon, and salt. Pulse until the mixture is finely ground and sticks together well when pressed between your fingers.
- Tip the pecan mixture into a 10-inch pie pan and, using the flat bottom of a glass, press it evenly and firmly onto the bottom and up the sides to form the crust.
- Bake for 12 minutes, or until the crust looks slightly cooked but not brown. Set aside.
- Make the filing. In a large bowl, combine the pumpkin puree, Cashew Cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk until smooth.
- Pour the filling into the crust and bake until the center of the pie is set (a butter knife should come out clean), 30 to 40 minutes. Transfer to a rack and let cool completely. Store, covered, in the fridge for up to 3 days.
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