Cashew Pumpkin Pie egg & dairy free

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Cashew Pumpkin Pie

 

1 2/3 cups water

3/4 cup raw cashews

2 teaspoons powdered coriander

1 teaspoon powdered cardamom

1 teaspoon salt

1/3 to 1/2 cup honey

2 and 1/2 tablespoons cornstarch

2 teaspoons egg replacer, optional

1 large can of pumpkin or 2 cups firm, drained sweet meat squash pulp

 

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 degrees. Yields one 9-inch

pie.