loveandlemons4.7
Best Pumpkin Pie
The BEST pumpkin pie recipe! You'll love the smooth, spiced filling inside the homemade pecan crust. From Fraiche Food, Full Hearts. Reprinted with permission.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●oven
- ●food processor
- ●pan
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Make the cashew cream. Drain and rinse the soaked cashews. In a high-speed blender, blend the drained cashews and the water on high speed until very smooth, 2 to ⏱️ 3 minutes. Set aside.
2
Preheat the oven to 350°F.
3
Make the crust. In a food processor, combine the pecans, oat flour, brown sugar, melted butter, cinnamon, and salt. Pulse until the mixture is finely ground and sticks together well when pressed between your fingers.
chopped pecansoat flour1 cupteaspoon cinnamon1/2cinnamon1 teaspoon
4
Tip the pecan mixture into a 10-inch pie pan and, using the flat bottom of a glass, press it evenly and firmly onto the bottom and up the sides to form the crust.
5
Bake for ⏱️ 12 minutes, or until the crust looks slightly cooked but not brown. Set aside.
6
Make the filing. In a large bowl, combine the pumpkin puree, Cashew Cream, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Whisk until smooth.
eggs, well beaten2teaspoon cinnamon1/2cinnamon1 teaspoonground ginger1 teaspoonnutmeg1 teaspoon
7
Pour the filling into the crust and bake until the center of the pie is set (a butter knife should come out clean), 30 to ⏱️ 40 minutes. Transfer to a rack and let cool completely. Store, covered, in the fridge for up to 3 days.
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