Vegan Gluten Free Pumpkin Pie with Cashew Cream
I had a gorgeous pumpkin pie at a community Thanksgiving celebration a couple of months ago. I was delighted with the mild, surprising addition of almond extract. And, while it was delicious, I craved a healthier, more substantial, “feel good” version. My research and experimentation led me to create a pie I truly devour with pleasure. I freshly grind the grains in a hopper style coffee mill, but you can just use store bought flour.
2 cups pumpkin (I like butternut squash)
1 cup canned coconut milk
¾ cup brown sugar
¼ cup corn starch
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon ginger
1/8-1/4 teaspoon ground cloves
(or substitute ½ teaspoon almond extract for cloves)
½ cup coconut oil
½ cup brown rice flour
½ cup quinoa flour or oat flour (oat is milder and sweeter)
½ cup arrowroot powder
1/8 teaspoon of salt
2 teaspoons sugar
4 tablespoons of ice water.
Preheat oven 350.
Place filling ingredients in blender. Blend on medium speed until smooth.
Place crust ingredients in food processor. Pulse 3-4 times until crumbly. Drizzle ice water until the crumbles are larger.
Press crust into springform pan. Pour in filling.
Bake 45 to 50 minutes. Let stand 30-60 minutes. Eat slightly warm. Dollop cashew cream.
1 cup raw cashews (soaked 2 hours drained)
Enough filtered water to cover.
½ teaspoon vanilla
1 tablespoon raw honey
Puree in blender until smooth.