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Pumpkin Pie

Makes 8 - 10 servings

Growing up my mother would make special pies for Thanksgiving and Christmas, apple pies and pumpkin pies. I honestly don’t remember eating them at other times of the year, though we might have. This delicious pumpkin pie is slightly adapted from my mother’s original recipe. Enjoy this rich creaminess of sweet pumpkin mixed with holiday spices!



6 ½ dl. mashed, cooked pumpkin

4 ½ Tbsp. potato flour

2  1/3 dl. raw sugar

¾ tsp.  salt

1 ½ tsp. cinnamon

¼ teaspoon ginger, opt.

¼ teaspoon nutmeg, opt.

1/8 tsp. cloves, opt.

1 ¾ dl cashews

3 ½ dl water



Mix the cashews and water in the blender until smooth and creamy. Add the remaining ingredients and blend until smooth. Depending on the size of your blender, you may need to divide the ingredients to be able to blend everything. Pour into an unbaked piecrust. Bake at 220 for 15 minutes. Turn down the oven to 175 and bake for 40 – 45 minutes more. Enjoy cold with soy whipped topping.



This pie is great made with sweet potato or butternut squash instead of pumpkin. Also, for variation try seasoning it with a ¼ teaspoon coriander & ¼ teaspoon cardamom, instead of the usual seasonings.

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