Pies are a special part of the holiday season. We love pumpkin pie. Once I served it at another time of year and found that was taboo to our dinner guests; somehow it must have a different flavor in March?! Whenever you make it, this pie has a nice texture and good flavor.
I usually tell people who are celebrating their first plant-based holiday to season the pie the same way they always did in the past, that way it will be more familiar to your family and the transition will be smoother. For a richer pie, just decrease the water to 1/2 cup and increase the coconut milk to 1/2 cup.
Ingredients
Blender ingredients:
- 1/2 cup raw cashews
- 1/2 cup water
- 1/3 cup evaporated cane sugar or brown sugar
- 1/4 cup cornstarch
- 1/2 cup pure maple syrup
- 1 teas vanilla
- 1 teas cinnamon
- 1/4-1/2 teas ginger powder
- 1/2 teas salt
Additional ingredients:
- 1 15 oz. can Libby's Pumpkin
- 1/2 cup full-fat coconut milk
- any other spices that are special to your family
Instructions
In Blender:
- Preheat your oven to 350°.
- Combine the first group of ingredients in blender and blend until the nuts are smooth and creamy.
Additional Ingredients:
- Add the remaining ingredients to the blender and mix. Do not over blend. You do not want to aerate it.
- Prepare a whole-wheat crust for a 9" pie plate. Pour in the filling and BAKE at 350° for 55-60 minutes on a lower rack of your oven. Do not overcook or filling will crack and pull away from the crust; it will firm up as it cools.
- When it has cooled sufficiently, chill it for 2-3 hours before serving. Delicious with vegan vanilla ice cream or coconut whipped cream--see recipe under Sweets and Treats.