Taken from food52.com – You Won’t Believe It’s Vegan Pumpkin Pie
Made 19 November 2014
2 1/2 c. pumpkin puree (not pie mix)
1 c. cashews (soaked 3+ hours and drained of soaking water) – used raw cashews
3/4 c. demerara, brown, or cane sugar – used organic cane sugar
2 Tbsp tapioca starch
2 Tbsp blackstrap molasses – didn’t have, so omitted it
1 tsp vanilla
1 tsp cinnamon
1/2 tsp dried ginger
1/4 tsp nutmeg
pinches cloves – omitted this too
Preheat oven to 350 degrees.
Blend all pie filling ingredients in food processor until super smooth. Mixture should be quite thick. If too thick, can add a tablespoon or two of water or non-dairy milk. Spoon into pie crust (? blind baked) and bake until edges of crust are golden brown and filling is dark (35-40 minutes). We didn’t have a crust, so we baked sans crust. It was delicious! Soaking the cashews makes them soft and easy to blend.