This is our latest pie creation; and, of course, our current favorite. This pie is rich and creamy with a lovely well rounded sweetness from the combination of pumpkin, sweet potato and squash. It is mildly spiced, so the other flavors come through. If you like a spicier pie, increase the spices, though we recommend you try it just the way it is!
The slice in the photo above is the filling baked in a frozen vegan crust. We had some extra filling left from making small pies and no more crusts, nor the inclination to make one just for us….. The whole pie photo below, is the exact pie you will make if you follow this recipe.
The thing that makes this recipe so appealing, besides that it tastes awesome, is that the cashews are not soaked. This means we can make a pie in no time at all if we get an order. This is probably something that would appeal to those of you wanting to make it at home as well.
Makes one 9 inch pie. Serves 8 or more.
- ½ cup gluten-free oats
- ¼ cup whole, raw brazil nuts
- ¼ cup gluten-free flour mix #2
- 1 teaspoon sorghum flour
- 1 tablespoon coconut flour
- 1 teaspoon arrowroot
- Pinch cinnamon
- Dash xanthan gum
- 2 tablespoons water
- 4 tablespoons maple syrup
- 1 tablespoon coconut oil
Lightly oil 9 inch tart pan.
Put the nuts and all dry ingredients in food processor and process until perfectly smooth. Dough should be oily from the nuts. Be sure to scrape sides of food processor to ensure nuts are completely blended.
Add liquids through the spout of the food processor, and process until just together. Careful not to over process.
With well-floured hands, press dough into 9 inch pie pan. This pie crust does not need to be pre-baked.
- 4.5 ounces raw organic cashews
- 10 ounces organic pumpkin (fresh or canned)
- 4 ounces steamed sweet potato
- 6 ounces steamed butternut squash
- 1/2 cup organic maple syrup
- 1/2 cup organic agave syrup
- 1/2 cup So Delicious coconut milk
- 2 1/8 teaspoon arrowroot
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/16 teaspoon allspice
- 1/16 teaspoon mace
- 1 sliver fresh organic ginger
- 1/8 teaspoon salt
Preheat oven to 350 degrees.
Place all ingredients in food processor and process until perfectly smooth. This should take several minutes, and you will need to pause and scrape the sides of the food processor. There should be no lumps visible in the mixture. The key to the texture of this pie is to process it well at this stage.
Bake for 45 minutes or until firm to the touch. Allow to cool. Refrigerate overnight before serving. The pie will get firmer as it chills.
Pour into unbaked pie crust.