For the first time in many years, I am not in charge of cooking Thanksgiving dinner, and I couldn't be happier. However, I did host "Friendsgiving" last weekend, which is when I made this pie!
Growing up, pumpkin pie was the ONLY thing I cared about during Thanksgiving. Forget the casseroles, the turkey, and anything else that might have been on the table, I went straight to the pie. I easily could have eaten 2 entire pies by myself, especially when Grampy made his homemade whip cream :)
Needless to say, over the years not much has changed. I do favor the green bean casseroles, but pumpkin pie is always on my mind. So, naturally my instinct is to recreate my childhood favorites in a healthier way. And this pumpkin pie exceeded all expectations! The best part is it is completely raw, vegan, and gluten free.
1 cup toasted coconut flakes
3 cups cashews
1/4 C pure maple syrup
1 t vanilla extract
1 t salt
1 cup cashews
3/4 cup pure maple syrup
1/3 cup carrot juice
1/3 cup melted coconut oil
1 T lemon juice
1 t vanilla extract
1 1/2 t cinnamon
1 t nutmeg
1/2 t ginger powder
pinch ground cloves
pinch sea salt
Using a food processor, pour all of the cashews and coconut flakes in and process until sand/flour like. Then, add in all of the other crust ingredients and process until a thick sandy dough. It should stick together if you press it together with your fingers. If not, add more maple. You want it to be dry, but not too dry. Once done, press it firmly into a pie dish of your choice. You will have to use your hands to really press it in there and get it to stick.
(I personally use cheesecake pans so it is easy to pop out, but any dish will work!)
Place the prepared crust in the freezer while you make the filling.
Using a high speed blender (or food processor), add in all of the filling ingredients except the coconut oil. Blend on high until smooth and then add in the coconut oil. Blend again until smooth and then pour into the dish over the crust. Place in the refrigerator or freezer until it is firm, typically 2-4 hours.
Once firm, keep in the refrigerator until you are ready to serve.
If you're making it days in advance, feel free to cover it with plastic wrap and freeze until the day you plan to eat it.