Best Pumpkin Pie
Total Time
1 hr 10 mins
Prep Time
20 mins
Cook Time
50 mins
Rating
4.97 out of 5 stars
(30)
Ingredients
8 servings
- 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 (optional)
- Chopped pecans (optional)
How would you rate this recipe?
Preparation
Step 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.
Step 2
Preheat the oven to 350°F.
Step 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.
Step 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.
Step 5
Bake for 12 minutes, or until the crust looks slightly cooked but not brown. Set aside.
Step 6
Make the filling. In a large bowl, combine the pumpkin puree, Cashew Cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk until smooth.
Step 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.
Step 8
Save recipe for the next time?
Chef's notes
*You can skip soaking the cashews if using a Vitamix Blender.
Let the crust cool before adding the filling. After the crust pre-bakes, allow it to cool slightly before pouring in the filling. It doesn’t need to be completely cool, but a piping hot crust will start cooking the filling before it goes in the oven. Giving the crust a few minutes to cool will help the pie bake evenly.
Use a glass to make an even crust. To ensure that your crust has an even thickness, Jillian and Tori recommend smoothing it with the flat bottom of a glass. If the crust mixture sticks to your glass, cover it with a piece of parchment paper.
Make it ahead! Like all the best Thanksgiving recipes, you can make this pumpkin pie ahead of time. Just make the recipe from start to finish, allow the pie to cool, and store it in the fridge, covered, for up to 3 days. I made a double recipe when we took these photographs, and I can attest that it still tastes great on days 2 and 3 (and even on days 4 and 5).
