I chose a coconut pie crust because I wanted the crust to compliment the pie; not overpower it. This Coconut Crust has a pleasant, subtle flavor, but you are welcome to use any crust you'd like.
The soaked cashews will look something like this after being soaked overnight. I recommend soaking 8hrs+ for the best results.
Make sure your blended mixture is nice and thin. I used 1 1/4 cup cashews here and I think the pie would of ended up even better if I had used only 1 cup. If you feel that the mixture is still too thick, go ahead and add a tiny bit of water.
Yes, Abigail couldn't help but stick her finger in the pie. Try it yourself with the recipe below! :)
•1cup Raw Cashews
•1cup Maple Syrup
•16oz Pumpkin Puree
•2tsp Pumpkin Pie Spice
•1/2tsp Sea Salt (optional)
•1 Coconut Pie Crust
•1cup Maple Syrup
•16oz Pumpkin Puree
•2tsp Pumpkin Pie Spice
•1/2tsp Sea Salt (optional)
•1 Coconut Pie Crust
Directions
1.) Soak 1 cup of raw cashews overnight (in refrigerator) in about 2 cups of water with a pinch of salt.
2.) The next day, preheat the oven to 400°F. Drain the cashew water. They should be soft and a little grey.
3.) Add cashews, pumpkin puree, maple syrup, pumpkin pie spice, and salt to a high speed blender and blend for about 2mins until mixture is 100% incorporated. If too thick, add a tablespoon of water.
4.) Pour mix into pie crust and bake at 400°F for 15mins. Then turn down the heat to 350°F for 30mins or until the pie is a dark orange color. Toothpick check - should be slightly wet but thick and dark.
5.)Pumpkin pie will stay fresh in the refrigerator for about a week but I bet you it'll be gone in a day or two. If you'd like to freeze it, wrap twice in plastic wrap or foil. It'll keep for 2 months frozen. Enjoy! :)
2.) The next day, preheat the oven to 400°F. Drain the cashew water. They should be soft and a little grey.
3.) Add cashews, pumpkin puree, maple syrup, pumpkin pie spice, and salt to a high speed blender and blend for about 2mins until mixture is 100% incorporated. If too thick, add a tablespoon of water.
4.) Pour mix into pie crust and bake at 400°F for 15mins. Then turn down the heat to 350°F for 30mins or until the pie is a dark orange color. Toothpick check - should be slightly wet but thick and dark.
5.)Pumpkin pie will stay fresh in the refrigerator for about a week but I bet you it'll be gone in a day or two. If you'd like to freeze it, wrap twice in plastic wrap or foil. It'll keep for 2 months frozen. Enjoy! :)
Yield: 1 pumpkin pie
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Photography by: Athena Parnell & Elizabeth Parsons
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