Imagine indulging in a decadent, creamy pumpkin pie that's not only vegan and gluten-free but also requires zero baking and comes together in just 20 minutes! This revolutionary dessert is about to change your holiday baking game forever, proving that plant-based treats can be just as luxurious and satisfying as traditional recipes. Get ready to impress your guests and tantalize your taste buds with a pie so delicious, they'll never believe it's completely dairy-free and mostly raw!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup raw cashews, soaked
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 pre-made gluten free crust
Instructions
- Begin by soaking raw cashews in warm water for at least 2 hours or overnight to soften them completely. If short on time, you can use hot water and soak for 30 minutes.
- Drain and rinse the soaked cashews thoroughly under cold running water to remove any residual soaking liquid.
- In a high-speed blender or food processor, add the drained cashews, pumpkin puree, maple syrup, melted coconut oil, pumpkin pie spice, and salt.
- Blend the mixture on high speed for 3-4 minutes, stopping occasionally to scrape down the sides, until the filling becomes completely smooth and creamy with no cashew chunks remaining.
- Take the pre-made gluten-free crust and ensure it is at room temperature to prevent cracking when filling.
- Pour the blended pumpkin filling into the crust, using a spatula to spread it evenly and create a smooth surface.
- Refrigerate the pie for at least 4 hours or preferably overnight to allow the filling to set and develop a firmer consistency.
- Before serving, you can optionally garnish with a sprinkle of additional pumpkin pie spice or coconut whipped cream.
- Slice into 8 equal servings and serve chilled. Store any remaining pie in the refrigerator for up to 5 days.
Tips
- Cashew Soaking Secrets: For the smoothest, creamiest filling, soak cashews overnight if possible. If you're short on time, use hot water and a 30-minute soak.
- Blending Brilliance: Use a high-speed blender or powerful food processor to ensure your filling is completely smooth with no cashew chunks.
- Crust Considerations: Ensure your pre-made gluten-free crust is at room temperature to prevent cracking when adding the filling.
- Chilling is Key: Allow the pie to set for at least 4 hours, but overnight refrigeration will give you the best texture and flavor development.
- Make-Ahead Magic: This pie can be prepared up to 2 days in advance, making it perfect for holiday entertaining.
- Garnish Goals: Elevate your pie with a sprinkle of pumpkin pie spice or a dollop of coconut whipped cream just before serving.
- Storage Tip: The pie will keep well in the refrigerator for up to 5 days, so you can enjoy leftovers throughout the week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 6g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 0mg
