Recipe by Kathy Patalsky
1 ¼ cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (450g), or use fresh puree
2 tsp pumpkin pie spice
optional: ½ tsp salt to taste (depends how much salt you soaked your cashews in)
1 standard pie crust
*using high quality spice is helpful
*grade B maple syrup has rich amber tones
1. Soak about 1 cup of raw cashews in about 2 ½ cups of water in a large bowl. Add about ½ – 1 tsp of salt to the bowl – mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe.
2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. Minimum of 8 hours but don’t soak for more than 2 days.
3. Preheat your oven to 400 degrees.
4. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue – this is normal. Add 1 ¼ cups of cashews to a food processor or a high speed blender.
5. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick, you can add in a few teaspoons of either water, maple syrup or even nut milk. After blending, do a taste test and add a ½ teaspoon of salt, if needed.
6. Pour your mix into a par-baked pie shell (you can toast the raw pie shell in 400O oven for about 8 minutes). You can buy a frozen crust or make your own.
7. Bake pie at 400O for 15 minutes, then reduce to 350O and bake for an additional 30-40 minutes – or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet – but very thick and dark.
8. Remove pie from oven. Cool on counter for at least 30 minutes then place in fridge until ready to serve. It should cool for at least 2 hours. A warm pie will be tasty, but still a bit “wet” to slice.
9. Serve chilled with a swirl of coconut whip on top.