Holiday Pumpkin Pie
Prep ahead of time for this classic holiday dessert by soaking your Cashews for 6 hours‚ rinse and continue to soak and rinse for 72 hours. This creates a superbly rich cheesecake texture that you and your guests will love.
½ Tbsp Cardamom
For the Crust: Combine 1 cup Cashews, cardamom, coconut flour, 1/4 cup water, 1 Tbsp cinnamon, nutmeg and 1/4 tsp salt in a food processor until well combined. Press the crust into the bottom of a rounded pie pan.
For the Filling: Blend 3/4 tsp nutmeg, vanilla bean powder, 1 3/4 tsp cinnamon, butternut squash, 1 3/4 cup Cashews, 3 Tbsp water, Coconut Palm Sugar, coconut oil, coconut butter and 1/3 tsp salt until smooth, aerating as needed. Pour into crusts and freeze for a minimum of two hours.
Top with the whipped topping and serve.
Submitted by Janice Skoreyko