So I am actually sitting here in the little West Virginia cottage enjoying a mini pumpkin pie (look below) and a hot cup of tea from a blend that my friend Sage Reed made for me. I’m listening to Doc Watson’s cover of “Country Blues,” a fire is going and I am feeling pretty darned good about the comfort of it all. As I type this simple recipe for my gluten-free, dairy-free pumpkin pie, I like to imagine all of YU feeling this cozy with friends and family next Thursday. Lovely.
Unbleached parchment paper
2 cups cashews (soaked 4-6 hours)
2 cans plain pumpkin
2 tbsp fresh lemon juice
1 1/2 cups sucanat
1 tbsp + 2 tsp apple cider vinegar
2 tsp arrowroot
3/4 tsp fine ground sea salt
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger, minced
1/8 tsp ground nutmeg
1/2 tsp ground clove
Let’s get started.
Preheat oven to 350°F.
Make a slurry by combining arrowroot, lemon juice and apple cider vinegar together in a small bowl. Place all filling ingredients, and slurry, in the food processor and mix until super smooth.
Decorate with pumpkin seeds if you wish.
For a large pie, bake for 35 minutes.
For minis, bake for 25 minutes.
Allow to cool, or refrigerate—your preference. Lift your pie out of the baking dish with your parchment.
And slice with ease.
Store in an airtight glass container in the fridge for up to one week.