Vegan Pumpkin Pie

Vegan Pumpkin Pie

Pie crust:
2 1/4 cups flour
1/2 cup coconut oil
1 teaspoon salt
1 tablespoon demerara sugar
1/3 cup water

Pumpkin Puree:
1/2 of large butternut pumpkin

Filling:
2 cups pumpkin puree
1 cup cashews, soaked for 3+ hours
3/4 cups demerara sugar
2 tablespoons flour
2 tablespoons blackstrap molasses
seeds of 1/2 vanilla
1 teaspoon cinnamon
1/2 teaspoon dry ginger
1/4 teaspoon nutmeg

View the full recipe at Dear Kitchen →