Description

This Best Pumpkin Pie recipe features a smooth, spiced pumpkin filling combined with creamy homemade cashew cream and baked in a rich pecan and oat crust. The pie delivers a perfect balance of warm fall spices and nutty flavors, making it an ideal dessert for holidays or cozy gatherings. Optionally topped with whipped cream or coconut cream and chopped pecans, it’s a delicious twist on a classic favorite.

Ingredients

Cashew Cream

1 1/2 cups raw cashews, soaked 4 hours or overnight
1 1/2 cups water

Pecan Crust

1 cup pecan halves, toasted
1 cup oat flour
1/4 cup packed brown sugar
1/3 cup butter or vegan butter, melted
1/2 teaspoon cinnamon
Pinch of sea salt

Filling

1 1/2 cups canned pumpkin puree
1 1/2 cups Cashew Cream (from recipe above)
2 eggs, well beaten
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon sea salt

Toppings (Optional)

Whipped cream or coconut cream
Chopped pecans

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Instructions

Make the Cashew Cream: Drain and rinse the soaked cashews thoroughly. Place the drained cashews and 1 1/2 cups of water in a high-speed blender. Blend on high for 2 to 3 minutes until very smooth and creamy. Set aside for later use.
Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the crust and filling.
Prepare the Pecan Crust: In a food processor, combine the toasted pecan halves, oat flour, brown sugar, melted butter, cinnamon, and a pinch of sea salt. Pulse the mixture until it is finely ground and holds together well when pressed between your fingers.
Form the Crust: Transfer the pecan mixture into a 10-inch pie pan. Using the flat bottom of a glass or a measuring cup, press the mixture evenly and firmly across the bottom and up the sides of the pan to create a uniform crust.
Bake the Crust: Place the crust in the oven and bake for approximately 12 minutes. The crust should look set and slightly cooked but not browned. Remove from the oven and set aside to cool slightly.
Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, prepared cashew cream, well-beaten eggs, brown sugar, cinnamon, ground ginger, nutmeg, ground cloves, allspice, and sea salt. Whisk until the mixture is completely smooth and uniform.
Assemble and Bake the Pie: Pour the pumpkin filling evenly into the pre-baked pecan crust. Return the pie to the oven and bake for 30 to 40 minutes, or until the center is set and a butter knife inserted in the middle comes out clean.
Cool and Store: Remove the pie from the oven and transfer to a cooling rack. Allow it to cool completely before serving. Store the pie covered in the refrigerator for up to 3 days.
Optional Toppings: Before serving, top with whipped cream or coconut cream and sprinkle with chopped pecans for added texture and flavor.

Notes

Soak cashews for at least 4 hours or overnight to achieve a smooth cashew cream.
To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant.
Use a high-speed blender to ensure the cashew cream is ultra-smooth.
This pie should be refrigerated and consumed within 3 days for best freshness.
For a vegan version, substitute eggs with a vegan egg replacer and use vegan butter in the crust.
Allow the pie to cool completely before slicing to help the filling set properly.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American