Holiday Pumpkin Pie
Coconut and Cashew Richness
It is recommended to ferment the cashews - soak them for 6 hours, rinse and continue to soak and rinse for 72 hours - this creates a superbly rich, cheesecake/custard texture - you will love it!
½ Tbsp Cardamom
1½ tsp Nutmeg, divided
1½ cup Butternut Squash
¼ Cup Water, + 3 Tbsp divided
¼ tsp Salt, + 1/3 tsp divided
¼ Cup Coconut Butter
⅛ Cup Coconut Oil
2¾ Cup Navitas Naturals Cashew Whole Nuts, divided
1 Cup Coconut Flour
1 Tbsp Cinnamon, + 1 3/4 tsp divided
2 Cup Navitas Naturals Coconut Palm Sugar
3 tsp Vanilla Bean Powder
For the Crust:
Combine 1 cup cashews, cardamom, coconut flour, 1/4 cup water, 1 Tbsp cinnamon, nutmeg and 1/4 tsp salt in the food processor until well combined. Press the crust in to the bottom of your pan. We make three four inch pans.
For the Filling:
In the vitaxmix blend 3/4 tsp nutmeg, vanilla bean powder, 1 3/4 tsp cinnamon, butternut squash, 1 3/4 cup cashews, 3 Tbsp water, coconut sugar, coconut oil, coconut butter and 1/3 tsp salt until smooth, aerating as needed. Pour into crusts and freeze for a minimum of 2 hours.
Top with the lemon cream topping and serve.