This year we threw a primarily vegan Thanksgiving this year, and this was my grand contribution! This pie pleased everyone at Thanksgiving, and over the next few days :)
The filling is incredibly creamy and flavorful, which may be unexpected when you see that it is a raw filling. This delicious pie is definitely a winner to share with friends and family over the holidays. 💗
Ingredients
Crust
2/3 cup pitted Medjool dates
1/2 cup pecans
1 1/4 cups rolled oats
1/8 tsp salt
1/4 tsp cinnamon
3 tbsp coconut oil, room temp.
Filling
1 cup canned pumpkin puree
1/2 coconut oil
1 cup raw cashews, soaked
3/4 pure maple syrup
2 tsp pure vanilla extract
3/4 tsp ground cinnamon
1/8 tsp ground or freshly grated nutmeg
1/8 tsp ground ginger
1/4 tsp fine-grain sea salt
Optional Toppings
Finely chopped pecans
Coconut cream
Freshly grated nutmeg
Method
Soak the cashews overnight or at least for three to four hours. If you are soaking them for less time, soak them in hot water.
To make the crust, preheat the oven to 350 degrees F (180 C). Lightly grease a 9-inch pie dish with coconut oil. To soften your dates, soak them in water for 30-60 minutes and drain them before using.
In a food processor, combine the oats, pecans, cinnamon, and salt. Process until the mixture has a texture like coarse sand.
Add in the dates and oil. Process until the mixture comes together. If it is dry, add 1 tsp of water and process again.
Put the crust mixture in the pie dish. Starting from the middle, press the crust firmly and evenly into the dish in an outward direction. Push the curst up along the sides of the dish. Poke several fork holes in the crust and bake, uncovered for 10-12 minutes. Set aside to cool for around 30 minutes.
To make the filling, drain and rinse the cashews. In a high-speed blender, combine the cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger, and nutmeg. Blend until it is completely smooth. Depending on your blender, it may take a few minutes. If your blender needs more liquid to blend, add at least 1 tbsp of almond milk.
Pour the filling into the semi-cooled crust and smooth out the top. With foil, carefully cover the dish and place on an even surface in the freezer to chill overnight, or for at least 5-6 hours until it firms.
Remove the pie from the freezer and let it sit for about 10 minutes before slicing and serving. Serve with any toppings if desired.
Personal Notes and Tips
I expected the filling to be cold and icy, but it turned out rich and creamy. If it had just been served to me, I would not have guessed that it was chilled in a freezer rather than baked.
The pie will keep in the freezer for up to 10 days. Store in an airtight container.
Honestly, other than cleaning, the part that takes me the longest is smoothing out the pie curst.
This Recipe is From
The Oh She Glows Cookbook by Angela Liddon
You can follow her on Instagram @ohsheglows
This cookbook is filled with wholesome and healthy vegan recipes. It is my absolute favorite cookbook!
Feel free to post a picture on Instagram and tag us! 😊 @naturallynyla
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