I had difficulty with this recipe. The crust was tough because I overmixed the dough. The pie filling was made with soaked and pureed cashews. I could taste crunch bits in the filling, so I think I did not puree them well enough. Maybe I could try a blender instead of a processor. The filling had a strange gummy texture to it.
Crust: (makes 2)
10.75 oz AP flour
½ cup (more as necessary) coconut oil, cool enough to be solid
1 t salt
1 T sugar
½ c ice water
Crumble coconut oil into dry ingredients. It will stick together when you squeeze it. Add water, and form into a disk, adding more water if necessary to stick together. You can roll, refrigerate or freeze at this time.
Filling:
2 ½ cups pumpkin puree
1 cup cashews (5 oz), soaked 3+ hours and drained of soaking water
¾ cups demerara, brown, or cane sugar (5 7/8 or 6 oz)
2 T tapioca starch
2 T blackstrap molasses
1 t vanilla
1 t cinnamon
½ t dried ginger
¼ t nutmeg
pinches cloves
Preheat oven to 350 degrees. Blend all pie filling ingredients in a food processor till super smooth. I processed the cashew mixture first with the sugar and molasses. But it still came out chunky, so next time I would try using a blender. The mixture should be quite thick, but if it's too thick you can thin it with a tablespoon or two of water or non dairy milk. Spoon into the crust, smooth over, and bake until the edges of the crust are golden brown and the filling is dark (35 to 40 minutes). Let cool for a while before serving. I baked at 425 oven for 15 mins, then 325 oven for 30 mins.
The cashew mix had the consistency of whipped butter. Then I added sugar and then pumpkin both with a hand mixer.
