Pumpkin Pie
Summary
Yield: One 9-inch pie
Prep: 15 minutes / Rest: 15 minutes / Bake: 75 minutes / Total time: X minutes
Recipe Ingredients
Cashew Cream: 57g (½ cup) raw cashews - see instructions below
179g (3/4 cup) Thawed Zero Egg Liquid
450g (2 cups) canned pumpkin
159g (3/4 cup) packed light or dark brown sugar
8g (1 Tbsp) cornstarch
3g (½ tsp) salt
4g (1 ½ tsp) cinnamon
2.6g (1 tsp) ground ginger
0.5g (½ tsp) ground nutmeg
0.3 g (1/8 tsp) ground cloves
Scratch or prepared pie crust
RECIPE PREPARATION
Cashew Cream preparation:
You will need 57g (½ cup) cashews, preferably raw, and 212g (1 cup less 1.5 Tbsp) warm water, about 100°F
Place warm water and cashews in bowl of blender. Ensure water is not hotter than recommended (in some blender models, it can heat further during the blending process and create a dangerous vacuum).
Blend on high for 10 seconds. Let mixture sit for 15 minutes to hydrate cashews. After resting, blend 2 minutes more on high speed.
Note: In case of allergy, 170g (3/4 cup) coconut cream may be substituted for the cashew cream. We highly recommend cashew cream since it makes for a creamier pie filling.
Pie Filling preparation:
In large bowl, whisk together pumpkin, room temperature Zero Egg Liquid, and brown sugar. Add cornstarch, salt, and spices, and whisk again. Add all of Cashew Cream and whisk once more, making sure mixture is completely smooth and uniform.
Pour into chilled, prepared pie crust. Bake 15 minutes at 425°F (220°C), and then lower oven temperature to 325°F (160°C).
Continue to bake until filling looks dry and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, 55 - 60 minutes more. Cool 2 hours before serving.