Cashew Pumpkin Pie | PCC Natural Markets

Cashew Pumpkin Pie

Yield: one 9-inch pie

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These ingredients are:
vegetarian iconVegetarian dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Recipe contributed by member Sherry Tobin, helpful for soy-restricted diets.



Canned pumpkin: Blend water and cashews in blender, not processor, until there is a very smooth cashew milk. Add remainder of ingredients and blend further (working in small batches if necessary).

Fresh squash or pumpkin: Purée cooked pulp separately and measure it. If very watery, reduce liquid used with the cashews. The firmer the pulp the better. Then add sufficient pulp to nut purée and other ingredients to pour into shell. Bake at 425°F for 15 minutes, then 45 minutes at 350°F.

Recipe by PCC member Sherry Tobin

More about: bulk, cashews, honey, pies, pumpkin, spices, winter squash


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