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Tarts & pies · Uses cooked ingredients

Pumpkin Cashew Pie

A chilled pecan-date crust with a smooth pumpkin, cashew and warm-spice filling. Use cooked, cooled pumpkin puree.

HANDS-ON20 minutes
REST / SET4 hr freeze
MAKESOne 8-inch pie, 8 slices
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Adapted from our cookbook. About these recipes

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Makes 8 servings
  • Pecans2 cups (220g) pecans
  • Pitted Medjool dates1 cup (170g) pitted Medjool dates
  • Iodized salt¼ tsp iodized salt
  • Raw cashews2 cups (240g) cashews, soaked 4+ hours
  • Cooked pumpkin puree1 cup (245g) raw pumpkin puree (or steamed and cooled kabocha squash)
  • Maple syrup⅓ cup (80ml) maple syrup
  • Pumpkin pie spice2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, clove)
  • Coconut oil2 tbsp (30ml) melted coconut oil

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

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Notes for this recipe

  • This version uses cooked, cooled pumpkin puree for a smooth filling. The source offered raw pumpkin or steamed squash; this recipe is not strictly raw.

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