This pie recipe appealed to me on many levels. Being pie-crust phobic I love the idea of press-in crusts. It was no-bake, which meant I could make it while the oven was being used for something else (once the pumpkin was cooked). Plus the filling is made with soaked cashews instead of cream and eggs, and I liked the idea of a vegan/vegetarian dessert. That being said, this is just as much work, if not more, than a regular pumpkin pie. So just because the recipe title says no-bake doesn’t meant it’s easier. I will say that it’s very good, very creamy, and does taste somewhat like a pumpkin pie, a pumpkin pie made with cashews. Note that the raw cashews must soak for about 4 hours and then dry for a bit on a kitchen towel before using.

Crust:
2 c walnuts, pecans, almonds, etc. or a combination
1/2 c shredded, dried coconut
1/4 c maple syrup or agave syrup
1/2 t salt

Filling:
2 c raw cashews, soaked for 4 hours
2 c pumpkin or other winter squash purée
6 T melted coconut oil, or neutral vegetable oil
3 T lemon  or orange juice
3 T coconut milk or heavy cream
1/2 maple syrup or agave syrup
1 t vanilla extract
2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1 t ground ginger

1. Combine crust ingredients in a food processor until crumbly. Press into a 10″ springform pan or pie plate. Set aside.

2. Combine filling ingredients in the food processor or a blender. The blender will give you a more creamy consistency, but it’s another thing to wash. Your call. Pour filling mixture evenly into the nut crust. Freeze for 1 – 2 hours until frozen.

3. Remove from freezer. Run a knife or spatula around the edge of the pie. If using a springform, release the outer ring. Slice the pie. Allow to temper at room temperature until thawed some or do so in the fridge before serving, unless you like a frozen texture in your dessert. Keep any leftovers in the fridge.