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)
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Preparation
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).