I am a huge fan of all things pumpkin, and when I saw this recipe for 4-ingredient pumpkin pie, I was intrigued. I gave it a whirl and brought it to Christmas dinner with my family where it got completely ignored/ overshadowed by other desserts. No one ate it! Except for me, and I thought it was delicious.  I snuck it back home and my boyfriend tried the leftovers and called it the “best thing I have ever made.” A day later the pie was GONE and I got in trouble for eating way more than my share 🙂  

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs (I used gluten-free graham crackers from Whole Foods and gave them a spin in the Vitamix)
1/3 cup coconut palm sugar
6 tbps Earth Balance, melted (or you could use grass-fed butter for non-vegan version)
1/2 tsp cinnamon

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.

2. Bake at 375 for 7 minutes.  Cool (you can chill it in the fridge). 


Pumpkin Pie Filling

1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces)
2 tsp pumpkin pie spice
1/2 tsp salt to taste

1. Day before: Soak 1 cup of raw cashews in 2 1/2 cups of water overnight in the fridge.

2. Day of: Preheat oven to 400 degrees.

3. Drain the water from your cashews and rinse. Add cashews to the food processor or Vitamix blender.

4. Add pumpkin to blender. Add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is creamy. Although my cashews were well-soaked, they had some trouble blending so I had to stop, stir and keep blending. I also added a bit of water to help them blend.

5. Once the filling is creamy, pour into the graham cracker crust.

8. Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes – or until the edges look fluffy and a bit darker.

9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is good so that it’s easy to slice.  Enjoy and don’t forget to share!