Best Pumpkin Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8
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Course
Dessert
Best Pumpkin Pie
Description
The pie begins with a crust made from toasted pecans combined with oat flour, brown sugar, melted butter, cinnamon, and salt. This mixture is pressed into a pan and partially baked to set the base. The filling blends canned pumpkin puree with cashew cream made from soaked cashews and water, eggs, sugar, and a blend of spices including cinnamon, ginger, nutmeg, cloves, and allspice. This mixture is poured into the crust and baked until just set, with a clean knife test for doneness indicating readiness.
The pie yields a smooth, spiced custard textured with the richness of cashew cream and balanced by the nutty crust. Optional toppings like whipped cream or chopped pecans add extra texture and flavor. The pecan crust provides a slightly crunchy contrast to the creamy filling.
Ingredients
Cashew Cream (makes extra, you will use 1 1/2 cups below)
- 1 1/2 cups cashew nuts soaked 4 hours or overnight, raw
- 1 1/2 cups water
Pecan Crust
- 1 cup pecan halves toasted
- 1 cup oat flour
- 1/4 cup brown sugar packed
- 1/3 cup butter melted, or vegan butter
- 1/2 teaspoon cinnamon
- pinch of sea salt
Filling
- 1 1/2 cups pumpkin puree canned
- 1 1/2 cups cashew cream recipe above
- 2 egg well beaten
- 1/2 cup brown sugar packed
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/8 teaspoon cloves ground
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt sea salt
Toppings (optional)
- Whipped Cream or coconut cream
- pecans chopped
Instructions
- 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.
User Reviews
Overall Rating
5
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