Prep: 45 minutes Cook: 1 1/4 hours
Serves:Makes one 9 1/2 inch pie
Thanksgiving wouldn't be complete without pumpkin pie. I have been making various versions of pumpkin pie for many years, but have never been really pleased with the results. This one is the best! You can proudly serve this to everyone!
- 1/3 cup unsalted, roasted cashews
- 3 tbsp Sucanat
- 2 tbsp prune puree
- 1/2 tsp vanilla
- 1 cup unbleached white flour
- 1/8 tsp salt
- 12.3 oz. package silken tofu (firm)
- 16 oz. can pumpkin
- 3/4 cup Sucanat
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/4 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/2 cup non-dairy milk
Preheat oven to 350 degrees.
Place the cashews in a food processor and grind until they resemble fine meal. Add Sucanat, prune puree and vanilla. Process until well combined. Mix the flour and salt in a medium bowl. Add the cashew mixture and mix well, beginning with a spoon and ending with your hands. Press this mixture into the bottom of a 9 1/2 inch silicone pie or non-stick pan with a high fluted edge. Press the mixture evenly over the bottom and up the sides. Bake for 15 minutes. Remove and set aside.
Meanwhile, place the tofu in a food processor and process until very smooth, scraping the sides often. Remove and place in a large mixing bowl. Add the pumpkin and mix well. Add the Sucanat and the spices and mix until very smooth. Add the non-dairy milk and mix again until well combined. Pour this mixture into the prebaked pie shell. Place in the oven and bake at 350 degrees for 60 minutes. Remove and cool.
For best flavor, chill for at least 2 hours before serving. This may be made a day ahead of time and refrigerated until serving. Serve with vanilla non-dairy ice cream or Vanilla Cream Sauce (recipe in Desserts & Baked Goods).