No Bake Pumpkin Pie
Indulge in the delightful world of guilt-free desserts with our latest recipe – a luscious 5-ingredient, no-bake vegan pumpkin pie!
Equipment
- 1 High Speed Blender
Ingredients
- 1-1/4 cups raw cashews, soaked
- 3/4 cup maple syrup
- 1 can organic pumpkin puree (16 ounces)
- 2 tea pumpkin pie spice
- 1-1/2 tbsp arrow root or corn starch
- salt, optional
- 1 pie shell, baked and vegan
Instructions
- Bring 2-1/2 cups of water to a boil. Add 1-1/4 cups of cashews to a large bowl and pour the boiling water over to soak. Let the cashews soak for at least 30 minutes. See note.
- Drain the water from the cashews and place in a high speed blender such as a Vitamix.
- Add the pumpkin to the blender along with the maple syrup, pumpkin pie spice, and arrow root (or corn starch). Blend on high speed for 3-5 minutes until the mixture is completely creamy.
- After blending, do a taste test and add salt, if desired. Adding a small amount of salt enhances the flavors of the pie.
- Add the mixture to sauce pan and cook on medium heat until the mixture bubbles and is thickened.
- Pour into a baked pie shell, cover the top with wrap, and allow to cool.
- Store in refrigerator.
- * see note below
Notes
The cashews can be soaked overnight in lieu of soaking in boiling water.
This pie can be baked if you prefer a firmer pie.
- To bake, pour the mix into a par-baked vegan pie shell (toast the raw pie shell in the 400 degree oven for about 8 minutes).
- Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees 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 to test for doneness. It is important to remember the pie will firm up significantly upon cooling and chilling in the refrigerator.
- Remove pie from the oven. Cool on counter for at least 30 minutes. Then place the pie in the refrigerator until ready to serve. Allow 2 hours to cool before cutting.