How To Make My Cashew Cream Pumpkin Pie Recipe

C.J. Braden     •      2 Minute Read

How To Make My Cashew Cream Pumpkin Pie Recipe

This cashew cream pumpkin pie recipe was a mere experiment, but it turned out to be THE BEST PUMPKIN PIE RECIPE I’ve ever tasted. I had no clue that my idea to use cashew cream (instead of traditional heavy cream or half and half) would create the best texture of any pumpkin pie.

Read on to learn how to make my cashew cream pumpkin pie recipe.

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I like to add coconut whipped cream on my pumpkin pie

My husband requests a plain ‘ol pumpkin pie every year for Thanksgiving. I made pudding-based pumpkin pies, vegan pumpkin pies, and pumpkin pie cheesecakes, and while they were all delicious, they weren’t his stomach’s favorite. We try to use less dairy for the sake of our digestive system, so I started using cashew cream to replace heavy cream in numerous dinner recipes. It thickens up sauces very well.

One slice of this pumpkin pie recipe may not be enough!

While cashews are a nut, this won’t be a pumpkin pie recipe for anyone with nut allergies, but it is definitely suitable for anyone with dairy sensitivities. If you can have dairy but not nuts, see my Tips and Tricks below the recipe to see what you can use instead of cashew cream.

Best pumpkin pie texture

You do not taste the cashews in this pie. It tastes just like a regular pumpkin pie, but has the perfect texture. It’s not too dry and not too runny. In my opinion (and many others) it’s simply the best texture of any pumpkin pie recipe on the market.

You’ll eat more than one slice of this pumpkin pie

If you do not have my suggested high-speed Magic Bullet Blender to make the cashew cream, you can easily make cashew cream in a regular blender if you soak them in warm water for 30 minutes. I’ve included how to do this in the notes section below the recipe.

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Want to see a one-minute video tutorial of my Cashew Cream Pumpkin Pie recipe in action? See it below or on my YouTube Channel “Carolyn Braden”:

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Easy Pumpkin Pie Recipe

It's the best pumpkin recipe and you will want to make it more often that just for the holidays! I crave it now and I hope you will too! My mom demands whipped cream for her pumpkin pie, so you may want to pick some up OR make some of my homemade whipped cream too!

This pumpkin pie tastes great with or without whipped cream

Here’s how to make my cashew cream pumpkin pie:

Servings: 8

Preparation + Cooking Time: 60 minutes

Suggested kitchen tools: Magic Bullet Blender, stand mixer or hand-held mixer, rubber spatula baking tray, parchment paper

Ingredients:

• 3/4 cup cashews

• 1/2 cup warm water

• 9 inch frozen pie shell

• 3/4 cup packed brown sugar

• 1 tablespoon pumpkin pie spice

• 1/2 teaspoon salt

• 3 eggs

• One 15-ounce can of pumpkin puree

• One 9 inch frozen pie shell (unbaked)

• Optional: whipped cream (for topping) or make your own with my easy 3 ingredient whipped cream recipe

How-To:

1. Pre-heat your oven to 375 degrees (F)

2. Make the cashew cream: Add the cashews and warm water to a blender and blend for 3-5 minutes or until smooth.**** Set aside.

3. In a large mixing bowl, combine the brown sugar, pumpkin pie spice, and salt. Mix until combined. If using a hand held or stand mixer, use a low speed.

4. Add the eggs to the pumpkin mixture and mix until combined

5. Add the pumpkin puree and mix again, 1-2 minutes or until combined

6. Add the cashew cream and use a rubber spatula or a large spoon to stir by hand to fully combine

7. Place the frozen pie shell onto a parchment lined baking tray. Pour the pumpkin mixture into the shell and smooth the top with a spoon.

8. Carefully transfer the unbaked pie to the oven and bake 35-45 minutes, or until it is set, “puffed” or the pie edges are slightly golden brown. You’ll know it’s set when it’s no longer “jiggly” in the center

9. Remove from oven the and allow to rest and cool for 30 minutes to an hour

10. Cut and serve, eat and enjoy!

The Most Delicious Pumpkin Pie Recipe

Tips and Tricks:

• I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online

• ****Don’t have a high-speed blender, but have a regular blender? Soak the cashews in the warm water for at least 30 minutes before blending to soften them. You may need to add a couple of extra tablespoons of warm water to get the cashews super smooth using this method.

• Can’t have nuts? Try using 1 cup half and half instead of the cashews and water mixture. It won’t have the exact same texture and may need to be cooked a little longer, but it will still taste good.

• If your crust looks like it is getting too brown during cooking, you can place small pieces of foil over the crust (edges of the quiche) to prevent it from burning

• If your pie isn’t done during the recommended time frame, you can always put it back in the oven for a few minutes at a time until it’s completely set

Did you make this recipe or have feedback? Leave me a comment or fill out the form below!

I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations

C.J. (Carolyn) Braden is a regular contributor and editor for Carolyn’s Blooming Creations. She has been featured in numerous media publications such as InStyle Magazine, on HGTV, on Bustle.com, and more. She is the author of the books Georgia McMasters in Amethyst Lake Cemetery, How To Be Yourself: 3 Ways To Help You Being You, and the illustrator for the children’s book Bridging Connections. She is a former classroom teacher that now dedicates her life to educating others on how to live their most healthy, creative and happy life. Learn more about her visiting our About Us page.