Name: Best Pumpkin Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
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

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.

1 hr 10 min total 20 min prep 50 min cook 8

Instructions

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1 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.
2 Preheat the oven to 350°F.
3 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.
4 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.
5 Bake for 12 minutes, or until the crust looks slightly cooked but not brown. Set aside.
6 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.
7 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.