$1 and 45 Minute Healthy Cashew Pumpkin Pie

Looking for a healthier way to satisfy your pumpkin pie cravings this Thanksgiving? $1 and 45 Minute Cashew Pumpkin Pie is the answer. For about the same price as a store-bought pie, you get all the pumpkin pie flavor you love without any of the refined sugar, heavy cream or processed pie crust! And better yet, you can make it ahead of time to remove some stress from Thanksgiving Day cooking. Save yourself the prep work and remove any guilt over another slice!

Healthy Cashew Pumpkin Pie Recipe

Print Recipe

$1 and 45 Minute Healthy Cashew Pumpkin Pie

A healthy, vegan, gluten free, refined sugar free and delicious pumpkin pie recipe!

Prep Time15 mins

Cook Time0 mins

Freezing Time30 mins

Total Time45 mins

Course: Dessert, healthy dessert

Cuisine: American

Keyword: gluten free, pumpkin pie, refined sugar free, vegan

Servings: 10 servings

Calories: 250kcal

Author: apartmentchefnick

Cost: $10

Equipment

• Loaf pan (~4.5" by 8.5" – any sized pan will do, just increase the ingredients!)
• Parchment paper
• Food processor
• Small spatula
• Cup with lid to soak cashews

Ingredients

Filling

• 1.5 cups raw cashews
• 15 oz of organic pumpkin puree (1 can)
• 2 tbsp maple syrup
• 1/4 tsp salt
• 1 tbsp pumpkin spice (3 tbsp cinnamon, 2 tsp ginger, 2 tsp allspice, 2 tsp ground cloves)

Crust

• 1 cup raw walnuts
• 2 pitted Medjool dates
• 1/8 tsp salt

Instructions

• Soak cashews in room temperature water for 6+ hours (aka overnight).
• Line a loaf pan with parchment paper.
• Add walnuts, dates and salt to the food processor. Pulse until they combine to form small clumps (~1 min). Scrape down the sides as needed.
• Spoon out nut-date mixture into loaf pan. Press down with the back of the spoon until the mixture is even and flat(-ish).
• Drain the water from the cashews and add them to the food processor with the pumpkin puree, maple syrup, pumpkin spice, and salt. Blend until the cashews can no longer be seen and the mixture is smooth (~3 minutes). Scrape down the sides as needed.
• Scoop the pumpkin and cashew mixture into the loaf pan on top of the nut-date mixture. Smooth into corners using the back of a spoon.
• Decorate with more pumpkin spice or pecans if desired.
• Freeze for 30 minutes and enjoy!

Notes

If storing the pie in the freezer overnight, move it to the refrigerator in the morning and then allow 45 minutes on the counter for it to completely thaw. If taking the pie straight out of the freezer allow at least 2 hours to thaw.

Tips:

Step 1 – If you forget to soak your cashews, I’ve heard you can soften them by putting them in boiling water for an hour. Haven’t tried it before, let me know if you do!

Step 2 – If dates look very dry, you can soak them in water for 5-10 minutes while you get out all the other ingredients. Pat them dry with a paper towel prior to use.

Cost:

• 1.5 cups of raw cashews ~ $4.5
• 15oz of organic pumpkin puree (1 can) ~ $2
• 2 TBSP of maple syrup ~ $0.50
• 1 TBSP of pumpkin spice ~ $0.25
• 1 cups of raw walnuts ~ $2
• 2 pitted Medjool dates ~ $0.75
• Salt – negligible

Total Cost per 4.5″ x 8.5″ loaf pan ~ $10

Cost per serving (~10 servings) ~ $1

Conclusion:

Thanksgiving doesn’t have to be an unhealthy holiday! Cashew pumpkin pie is a great healthy dessert option that is made even better when shared with family and friends! Do yourself and your loved one’s waistlines a favor and try it out this year!

On a quest for more healthy Thanksgiving recipes? Check these out:

• $0.65 and 45 Minute Gluten Free Pumpkin Pie Fudge
• $1.50 and 20 Minute Brussels Sprouts
• $0.25 and 15 Minute Stovetop Grilled Corn
• $6 and 10 Minute Mason Jar of Almond Cashew Pesto

As always, make informed food decisions. Know your ingredients, know your costs!