Egg Free - Gluten Free - Dairy Free - Refined Sugar Free
This pumpkin pie will be a welcome addition to any holiday table or gathering. It’s egg free, which can be hard to find in the pumpkin pie world. The raw cashews are used as an egg substitute that helps maintain creamy texture, while solidifying the pie. Cashews are a heart healthy nut choice. They are high in copper, which plays roles in fighting free radicals, bone and connective tissue development, and the production of melanin.
In place of inflammatory condensed or evaporated milk, this recipe embraces the healthy fats from coconut milk without unnecessary additives that lead to inflammation and bloating. In place of refined sugars, you’ll be sweetening your pie with mineral rich maple syrup.
The only caveat to this recipe, as of now, is that it doesn’t utilize a standard pie plate. I’ve tried and I will continue to try, but in an effort to share this recipe with you today, I recommend using a 8” ceramic/glass pie plate to ensure the best consistency possible (firm center and perfect crust without drying). You can bake two pies of this size or you can cut the recipe in half and simply bake one.
For those of you avoiding grains, you can swap the oats for more nuts of your choice to have a grain free crust.
Prep: 20 min., Bake time: ~ 50 min., Total time: 1 hr. +
Makes: 2 8” pies
1 cup gluten free oats
1 cup raw pecans
¼ cup arrowroot powder/starch/flour
½ tsp. cinnamon
¼ tsp. sea salt
¼ cup coconut oil, melted
3 Tbsp. pure maple syrup
2 cups pumpkin puree (1 15 oz. can/carton)
¾ cup raw cashews, soaked*
¼ cup full fat coconut milk
1 Tbsp. unrefined coconut oil
6 Tbsp. maple syrup
1 Tbsp. arrowroot powder/starch/flour
1 ½ tsp. cinnamon
½ tsp. vanilla extract
¼ tsp. nutmeg
¼ tsp. ginger
¼ tsp. cardamom
1/8 tsp. sea salt
Pinch of ground clove
Pre-heat oven to 350° F
In a food processor, combine the dry crust ingredients and run until the oats and pecans turn into fine flour.
Add in the melted coconut oil and maple syrup. Pulse until well combined and the ingredients hold together when pinched.
Split in half and pout into two pie plates. Gently press the crust down until you have an even crust that comes half the way up the sides of the pie plate. Prick the bottom of the crust with a fork a few times. Bake for 14 minutes until slightly golden and fragrant.
While the crust is baking, work quickly to combine all filling ingredients in a blender and blend until smooth.
When the crusts are ready, immediately fill them with the blended pie filling. Even out the filling and bake for 50 - 54 minutes. When possible, cover the crust to prevent burning.
Remove from the oven once the center has set and the filling begins to crack. Let the pie cool for a minimum of 4 – 6 hours to ensure that the filling sets completely. If not serving the same day, place the cooled pie into the refrigerator overnight or until ready to serve.
Serve pie with dairy free coconut whipped cream and enjoy each pumpkin filled bite.
Pie plate: If you only want 1 pie, simply cut the recipe in half. If you try to use this full recipe with a 9 - 10” pie plate, it will not fully set in the middle. For now, you’ll want to adhere to using two 8” pie plates (measured from inner rim to inner rim at the top of the pie plate, not the bottom). If you only have a 9 - 10” pie plate then you can still make this full recipe, but do not use all of the filling in your pie (if you do, it will not fully solidify). Try pouring 2/3 of the filling into your crust and pour the other 1/3 of the pie filing into a greased baking dish to make a crustless version. Baking times will need to be slightly adjusted.
Soaking: If you are not using a high-speed blender, I recommend soaking the cashews in a bowl of water. This will help soften them for ease in blending and ensure now chunks. Soak for a minimum of 4 hours to overnight. In a pinch, you can soak the cashews for 20 minutes covered with boiling water. If you have a high-speed blender, there is no need to soak the cashews ahead of time.
Prep: The filling can be made in advance. Store in a sealed container in the refrigerator and remove ~ 1 hour prior to baking the pie.
Prep: Bake and cool the pies a day ahead of when you plan to use them. Keep covered in the refrigerator until you are ready to serve. This saves time and oven space on the day of holiday gatherings.
Storage: Cover and store in the refrigerator for up to 4 days.
Let me know what you think in the comments section below.