Ingredients:
Pie Crust:
Method:
- 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 to taste
Method:
- 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.
- Soak this cashews overnight in the fridge. This will make it smooth and creamy.
- Preheat your oven to 200 degrees.
- Drain the water from your cashews. They should be very soft to bite.This is normal.
- Add 1 1/4 cups of cashews to your food processor - or high speed blender.
- Add pumpkin, maple syrup and pumpkin pie spice to the blender, blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason add a few teaspoons of either water, maple syrup or non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed.
- Pour your mix into a par-baked vegan pie shell
- Bake pie at 200 degrees for 15 minutes. Then reduce to 180 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.
- Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve.
- Cool for at least 2 hours
- Serve chilled with a swirl of my vegan whipped cream on top!!
Pie Crust:
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 ounces (about 1/2 cup) refined solid (not liquid) coconut oil
- 8 tablespoons ice water
Method:
- Place flour and salt in the bowl of a food processor and pulse briefly to combine, or combine by hand in a large bowl. Add coconut oil and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining. Or, cut coconut oil in by hand with 2 table knives or grate coconut oil into the flour mixture using a box grater.
- Add ice water a couple of tablespoons at a time, and continue to pulse, or mix by hand with a fork, just until dough begins to come together.
- Turn dough out onto a cutting board or a smooth surface and form into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or overnight. Roll out dough on a lightly floured surface when ready to use.
Reference: http://kblog.lunchboxbunch.com/