Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
This pumpkin pie will be a hit with vegans and milk-lovers alike. The tapioca and cashews serve as a thickening agent that your guests will swear is just as creamy as butter. Plus, pumpkin is a great source of antioxidants and vitamins!
1/2 recipe of Vegan pie crust (see link below)
2 1/2 cups pumpkin puree (not pumpkin pie mix)
1 cup cashews, soaked 3+ hours and drained of soaking water
3/4 cups demerara, brown, or cane sugar
2 tablespoons tapioca starch
2 tablespoons blackstrap molasses
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon dried ginger
1/4 teaspoon nutmeg
1. Prepare one perfect vegan pie crust.
2. Roll the crust out to 1/4 inch thickness and line a greased and floured pie pan. Pinch edges decoratively.
3. Preheat oven to 350 degrees.
4. Blend all pie filling ingredients in a food processor till super smooth. 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 (35-40 minutes). Let cool for a while before serving.
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