The Best Dairy-Fee Pumpkin Pie Filling
Nutrivore Score:
Ingredients
- 2/3 cup walnut halves unsalted, raw
- 1/3 cup cashews unsalted, raw or roasted
- 3 large eggs
- 1 large egg yolk
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/2 cup water
- 15 ounces pumpkin puree about 1 can, or 1 3/4 cup of homemade puree
- 1 teaspoon ginger powder
- 1 teaspoon allspice ground
- 1 teaspoon nutmeg ground
- 1/2 teaspoon cardamom ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon salt
- 1 tablespoon coconut oil ghee, or your favorite oil to grease the ramekins (if using instead of pie crust)
Instructions
- Preheat oven to 350 degrees. Prepare your favorite pie crust or lightly grease a casserole dish with coconut oil, ghee, or your oil of choice.
- Place the walnuts and cashews in a food processor or blender and pulse until finely ground. Add the eggs, honey, and maple syrup and blend for 2 to 3 minutes, until completely smooth (you can add some of the water if it's too thick for your food processor or blender to puree well). It is important to blend until completely smooth; otherwise, the custard will be watery.
- Add the water, pumpkin puree, spices, and salt and blend until combined.
- Pour the custard into a greased casserole or prepared pie crust. Spread the top evenly with a spatula.
- Bake for 40 to 45 minutes, until the custard is completely set. Allow to cool completely before serving.
Nutrition
Nutrition Facts
The Best Dairy-Fee Pumpkin Pie Filling
Amount per Serving
Calories
222
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
3
g
Cholesterol
93
mg
31
%
Sodium
179
mg
8
%
Potassium
251
mg
7
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
17
g
19
%
Protein
6
g
12
%
Vitamin A
8408
IU
168
%
Vitamin C
3
mg
4
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.