Best Pumpkin Pie
Ingredients
Cashew Cream
-
1½
cups
raw cashews, soaked 4 hours or overnight
-
1½
cups
water
Pecan Crust
-
1
cup
pecan halves, toasted
-
1
cup
oat flour
-
¼
cup
packed brown sugar
-
⅓
cup
butter or vegan butter, melted
-
½
teaspoon
cinnamon
-
pinch
sea salt
Filling
-
1½
cups
canned pumpkin puree
-
1½
cups
Cashew Cream
-
2
eggs, well beaten
-
½
cup
packed brown sugar
-
1
teaspoon
cinnamon
-
1
teaspoon
ground ginger
-
1
teaspoon
nutmeg
-
⅛
teaspoon
ground cloves
-
¼
teaspoon
ground allspice
-
¼
teaspoon
sea salt
Toppings (optional)
-
whipped cream or Coconut Cream
-
chopped pecans
Instructions
- Make the cashew cream by blending soaked cashews and water until smooth.
- Preheat the oven to 350°F.
- Prepare the crust by combining pecans, oat flour, brown sugar, melted butter, cinnamon, and salt in a food processor, then press into a pie pan.
- Bake the crust for 12 minutes until slightly cooked.
- Mix the filling ingredients in a large bowl until smooth.
- Pour the filling into the cooled crust and bake for 30 to 40 minutes until set.
- Allow the pie to cool completely before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
50mg
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