{"id":4863,"date":"2015-11-24T20:12:57","date_gmt":"2015-11-25T01:12:57","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4863"},"modified":"2022-10-09T14:28:35","modified_gmt":"2022-10-09T18:28:35","slug":"four-ingredient-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/11\/24\/four-ingredient-pumpkin-pie\/","title":{"rendered":"Pumpkin Pie-four ingredient vegan"},"content":{"rendered":"

\"pumpkin-pie-201129\"<\/a>
\n1 1\/4 cups raw soaked cashews
\n1 cup maple syrup
\n1 can organic pumpkin puree (16 ounces) (or use fresh puree)
\n1 tsp cinnamon
\n1\/2 tsp ginger
\n1\/4 tsp cloves
\na bit of grated nutmeg<\/p>\n

optional: 1\/2 tsp salt to taste (depends how much salt you soaked your cashews in)<\/p>\n

ingredients notes: using high quality spice is helpful. Also, I prefer grade B maple syrup for its rich amber tones and caramelized flavor – but grade A works too.<\/p>\n

One standard vegan pie crust.<\/p>\n

1. Soak about one cup of raw cashews in about 2 1\/2 cups of water in a large bowl. Add about 1\/2 – 1 tsp of salt to the bowl – mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe<\/p>\n

2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 18 hours. At least 8 is optimal. Don’t soak for more than two days or the cashews can get grimy in my opinion.<\/p>\n

3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours.<\/p>\n

4. Preheat your oven to 400 degrees.<\/p>\n

5. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1\/4 cups of cashews to your food processor – or even better, a Vitamix or high speed blender.<\/p>\n

6. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason – you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1\/2 teaspoon of salt if needed. I added in about 1\/3 tsp extra salt. But taste before adding.<\/p>\n

7. Pour your mix into a par-baked vegan pie shell, doc crust, add al foil and pie weights bake for 15 min, remove foil and weights and bake for additional 10-15 min).<\/p>\n

8. Add filling and bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes – or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet – but very thick and dark. It is important to remember that your pie will firm up significantly upon cooling and chilling in the fridge.<\/p>\n

9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and\/or chilling time is my preference. A warm pie will be tasty, but still a bit “wet” to slice.<\/p>\n

10. I serve chilled with a swirl of my vegan coconut whip<\/a> on top!!<\/p>\n","protected":false},"excerpt":{"rendered":"

1 1\/4 cups raw soaked cashews 1 cup maple syrup 1 can organic pumpkin puree (16 ounces) (or use fresh puree) 1 tsp cinnamon 1\/2 tsp ginger 1\/4 tsp cloves a bit of grated nutmeg optional: 1\/2 tsp salt to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[175,7,11],"tags":[401,193,139,518],"class_list":["post-4863","post","type-post","status-publish","format-standard","hentry","category-pie","category-recipes","category-sweets","tag-cashews","tag-maple-syrup","tag-pumpkin","tag-sweets"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4863"}],"version-history":[{"count":6,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4863\/revisions"}],"predecessor-version":[{"id":7791,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4863\/revisions\/7791"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}