At last, the pumpkin, cinnamon, baked apple spice goodness of the September Through November months begins to come to a close – not so fast! This hype has earned enough glory to stay put well into December (or even longer). Dare we drink a steaming hot spiced apple cider or gingerbread latte well after New Years? Even though Starbucks may disagree, I say bring it on!
This pie was a hit at the Thanksgiving day table (especially when one or more of your guests are gluten free and vegan), however, feel free to take a trip to Whole Foods and whip one up for the upcoming holidays. I was inspired by the original recipe by the Gluten Free Goddess but switched out a few ingredients.
Ready to go all out? This is a three-part pie!
Beforehand: Grease a 9″ pan, set aside, and preheat the oven to 350ºF.
It’s key to do this next piece first, unless you want to prepare the cashew creme a few days in advance, which also works.
2 cups organic raw cashews
Rinse the cashews in a colander and place them in a glass or ceramic bowl. Cover them with fresh filtered water. Cover the bowl with a clean tea towel and let them soak for two hours.
You can get started on the crust and do the second part of the cashew creme after it has soaked for at least an hour. Don’t skip this step – it will soften the cashews, creating a creamier result!
Drain the cashews and pour them into a blender.
A small pinch of sea salt
A small splash of almond milk (coconut milk also works)
Process the cashews for a minute or two until they form a paste, adding a tiny bit of almond milk, if necessary, to create a thick, rich cream. Don’t thin it too much- you want it really thick for the pie filling.
Next on the agenda is making the crust:
1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons vegan butter (I used Earth Balance)
I have a smaller food processor, so instead of grinding of the dry ingredients together, I pulsed just the pecan pieces. Then I tossed them a large bowl, added the vegan butter, and used an electric beater.
Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.
Bake in the center of the oven for about 7 minutes- to set.
Remove the pan and set aside.
1 1/4 cups thick cashew cream
1 1/4 cups organic light brown sugar
1/2 cup almond milk
3 tablespoons molasses
1 tablespoon pure maple syrup
1 tablespoon fresh lime juice
2 teaspoons vanilla
3 tablespoons tapioca starch
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg