OK ya’ll, let’s make a super easy organic cashew pumpkin pie!
You will not believe how RICH AND CREAMY this pie tastes! It also has an incredibly SMOOTH texture! It also has a firm texture just like traditional pumpkin pies made with eggs. It holds together very well. You’d never guess it didn’t have eggs in it!!
Last week, I made two pumpkin pies; one traditional pie with egg and milk. The second was this Easy Organic Cashew Pumpkin Pie. I actually preferred this one over the dairy/egg pie it was richer and smoother than than egg/dairy pie! (Mabye this just means I did a terrible job on the egg/dairy pie!
But my point is, I was amazed at how non-vegan this pie tastes!!
It has definitely achieved ‘I Don’t Even Mind That It’s Vegan’ status!
When originally looked for a recipe to make a vegan pumpkin pie, I found that many of them call of tofu to achieve the creamy, smooth texture.
The other recipes required adding flour or other starches to thicken the pie filling.
The recipes that called for cashews required soaking the cashews ahead of time. Also, they call for half as many cashews and in my opinion, it would not be enough to achieve a rich, creamy flavor that we all crave in a pumpkin pie!
In this recipe, you just throw all the pie filling ingredients into a blender, and blend until smooth. Pour into a pie shell and bake!
Smooth, creamy, rich Easy Organic Cashew Pumpkin Pie DONE!
2 cups organic raw cashews
1 cup water
1 can organic pumpkin
1 cup brown sugar
2 t. cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves
1/2 t. salt
1 prepared pie crust
1. Combine all pie filling ingredients in a blender and blend on high until smooth. It will take 3-5 minutes depending on your blender, to achieve a very smooth texture.
2. Pour filling into a prepared pie crust and bake at 325 degrees for 30-40 minutes.
(It is finished baking when a table knife inserted into center of pie comes out clean.)
Allow to cool before serving. Top with whipped Cashew Whipped Cream.