Perfect Paleo Pumpkin Pie

Paleo, Gluten Free, Dairy Free

​From WhatRenaEats

Filling (makes 1 9-inch pie)
2 cups raw cashews (only 3/4 if not making the cashew vanilla cream drizzle)
1 cup maple syrup
2 TBSP coconut sugar
1 can pumpkin
2 large eggs 
1 TBSP pumpkin pie spice
1 tsp vanilla
3/8 tsp salt
1/4 cup cashew milk

Vanilla Cream Drizzle:
Remaining cashews
1/3 cup filtered water
1 tsp vanilla
1-2 Tbsp maple syrup

1. Soak all 2 cups of cashews in filtered water for about 4 hours.
2. Prepare the crust
3. Position rack in middle of oven and preheat to 350 degrees.
4. Drain cashews and measure out 3/4 of a cup. Place in high powered blender.  Set aside remaining cashews.
5. Add all other filling ingredients.  Process on high speed for 2 minutes or until completely creamy and no lumps remain.
6. Pour filling into unbaked crust and bake for about 20 minutes.
7. Cover crust edges with a pie shield or foil and continue to bake another 25-30 minutes until the filling is lightly browned and filling is set up.
8. Let cool completely, about 2 hours, then chill for 2 hours or more.  Can be refrigerated for up to 3 days.
9.If desired, make vanilla cream drizzle by placing all ingredients in high power blender and processing until creamy.  Chill.  Drizzle over pieces before serving.

​From WhatRenaEats