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Easiest Ever Pumpkin Pie | Delicious.

Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

EASY but DELICIOUS.. that is how I describe this pumpkin pie. I bet you are wondering how easy is it? Well, it is so easy you don’t even need a bowl only your pie plate and a food processor! Although it is super easy it does not skimp on flavor.

INGREDIENTS FOR CRUST
 2 ¼ cups CASHEWS (not soaked)
 ¾ cup BROWN RICE FLOUR 
 1 tbsp COCONUT SUGAR
 Dash of SALT
 46 tbsp WATER
INGREDIENTS FOR FILLING
 1 15oz Can of organic PUMPKIN
 ¾ cup COCONUT MILK (full fat)
 ¼ cup MAPLE SYRUP
 ¾ cup BROWN SUGAR
 ¼ cup CORNSTARCH
 1 tsp CINNAMON
 1 tsp GINGER Powder
 ½ tsp CLOVE Powder
 Fresh NUTMEG grated to taste
 *Vanilla extract if you desire
DIRECTIONS For Pie Crust AND Filling
1

Add cashews to food processor & grind to a fine flour-like powder.

2

Add brown rice flour, sugar, salt & blend to combine.

3

Add 4 Tablespoons of water & mix until a ball is formed. If still not forming a ball then add 1 T more water at a time.

4

Spray pie pan with oil or line with parchment paper.
Push crust into the bottom of the pie plate and build the crust by forming the sides first and then flattening the bottom. (Use a measuring cup to flatten crust can help).

5

Prick with a fork to make vent holes, which help it from lifting up during the bake.
Place in 350F oven for 10 minutes.

6

Time to make the filling. Start by adding the canned pumpkin to the food processor.

7

Then add brown sugar, maple syrup, coconut milk, spices & cornstarch & blend thoroughly.

8

Remove pie crust from the oven and pour in pie filling.
Bake for 60 minutes at 350F for 60 minutes, checking it at 45 minutes.

9

Cool for hours or in the fridge overnight.
Slice & top with vegan whipped cream and enjoy!
Easy wasn’t it?