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Monday, 24 November 2014 20:27

Ginger Cashew Crusted Pumpkin Pie

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Spicy ginger takes this fall favorite up a notch! Gluten-free, dairy-free and vegan ... but lacking nothing in taste or texture!

  • Ingredients: crust:

    5 Cashew & Ginger Spice KIND bars


    15 oz. pumpkin purée (canned or fresh, cooked)
    1 cup milk, not low fat (dairy or non-dairy vanilla flavor)
    2 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance Buttery® Sticks)
    3 Tbs. bourbon or spiced apple cider
    1 Tbs. lemon juice
    2 Tbs. gfJules™ All-Purpose Flour
    1/2 cup packed brown sugar
    1/4 cup granulated cane sugar
    2 large eggs (or egg replacer)
    1/2  tsp. sea salt
    2 tsp. cinnamon
    2 tsp. pumpkin pie spice (or 1/2 tsp. nutmeg + 1/2 tsp. ginger + 1/8 tsp. cloves or allspice)

  • Instructions: Preheat oven to 450º F.

    Prepare your pie crust by grinding the KIND bars in a food processor until fine crumbs are formed. Do not over-process, or it will turn into nut butter — yummy, but not what we’re going for here.

    Press into the bottom and up the sides of a 9 or 10-inch pie plate.

    Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another.  Slowly pour the dry ingredients in to the liquid bowl while stirring.  Beat until totally combined.

    Pour into prepared pie crust, leaving at least 1/4 inch between the batter and the top of the pie crust.  Pour any remaining batter into prepared ramekin(s).  Smooth the top of the pie with a rubber spatula. Cover crust edges with foil or a crust saver.

    Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 30 more minutes or until a knife inserted into the pie comes out clean.

    Serve cold or warm, alone or topped with ice cream or whipped topping, like So Delicious CocoWhip or homemade coconut whipped cream!
  • Serves: 8
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry
  • Just right for...: Crowds/parties, Thanksgiving, Fall favorites, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 60-90 minutes
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