Nothing welcomes the spirit of fall quite like a slice of homemade (sweet potato) pumpkin pie. Do you agree?
This creamy flourless recipe combines the earthy sweetness of sweet potatoes, with the warm spiced flavors of pumpkin, creating a harmonious blend that’s both comforting and satisfying.
I find the combining of sweet potatoes and pumpkin in a pie is a match made in heaven. This recipe is one of my favorites, and it’s healthy, very easy to make, and comes out creamy and delicious too.
A Little History About Pumpkin
Native Americans were among the first to cultivate pumpkins, using them as a staple food source and incorporating them into various dishes. When European settlers arrived, they adopted these practices, finding pumpkins easy to grow, hearty, and rich in nutrients.
The early colonists liked to make a pumpkin dessert that involved slicing off the top, removing the seeds, and filling the hollowed-out shell with milk, honey, and spices before baking it in the hot ashes.
By the 18th century, recipes for pumpkin pie began appearing in cookbooks, made with a crust and the addition of spices such as cinnamon and nutmeg. As pumpkin pie gained popularity, it became a staple at Thanksgiving celebrations, symbolizing the recent harvest and gratitude.
By the 19th century, it was firmly established as an American dessert, particularly served at Thanksgiving. As the sayings goes, “Nothing is more American than pumpkin pie.” ( Or maybe it’s actually apple pie !!! lol)
Which Pumpkins Make The Best Pie ?
There are many varieties of pumpkin but not all are good for making pie. The best type of pumpkin for pumpkin pie is usually the sugar pumpkin, also known as the pie pumpkin. These smaller pumpkins have a sweeter, denser flesh compared to larger carving pumpkins which don’t work as well for pie. Varieties such as “Sweet Pie,” “New England Pie,” or “Dickinson” are also great choices for a rich and tasty pie. If you’re looking for convenience, canned pumpkin (made from these varieties) is an excellent option too!
Back To This Easy Pie Recipe
The ingredients are blended in the blender, poured into a baking dish, and baked for 35 minutes!- that’s my kind of easy!!
I originally shared this recipe on my blog about twelve years ago, not long after I first started my blog. I felt this delicious recipe needed to be revived for my readers who are new to my blog or for those who have forgotten about it. So, I’m re-posting it.
Since it is not made with flour, it’s naturally gluten-free. It’s got a good amount of fiber from the sweet potatoes, and is oil-free and gets its fat and creaminess from raw cashews. I make it crustless.
However, if you would like a crust try this nut crust (which is not oil-free) I’ve provided the nut crust recipe at the bottom of this post.
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Indulge in this deliciously creamy pumpkin pie that combines the natural sweetness of yams and maple syrup with the rich texture of cashews.
Ingredients
- 1 and 1/4 cups raw cashews (soaked in refrigerator overnight or for at least 6-8 hours)
- 1/2 cup Grade B organic maple syrup (Trader Joe’s)
- 1 can organic pumpkin puree (16 ounces, or homemade fresh pumpkin puree)
- 2 medium yams, peeled, steamed, and cubed
- 1/2 cup nut milk (coconut, almond, or cashew milk works great)
- 2 tsp pumpkin pie spice (or make your own spice mix)
- Pinch of sea salt
- 1 tsp natural vanilla
Directions
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Soak the Cashews: Place cashews in a bowl, cover with water, and soak in the refrigerator for 6-8 hours. (If you’re short on time, a 1-hour soak will work in a pinch.)
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Preheat the Oven: Set your oven to 400°F (200°C).
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Blend the Mixture: Drain the soaked cashews and transfer them to a blender or Vitamix. Add the maple syrup, pumpkin puree, cubed cooked yams, nut milk, pumpkin pie spice, sea salt, and vanilla. Blend until smooth and creamy.
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Bake: Pour the blended mixture into a lightly greased Pyrex dish. Bake at 400°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20 minutes. Remove from the oven and let cool.
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Chill: Once cooled, place the dish in the refrigerator and chill for at least 2 hours. For the best flavor, let it cool overnight.
This recipe should be eaten chilled for the best flavor. Enjoy!
This dish is not only flavorful but also packed with nutrition.
Make The Crust First
Preheat oven to 375 degrees
Ingredients for the Crust:
1 and 1/4 cups of raw almonds
1/2 coconut sugar ( available in health food stores) it looks and acts like brown sugar but healthier or use regular sugar
2 Tablespoons of coconut oil
Crust Directions:
Use a food processor with the metal blade. Place the almonds and coconut oil in the food processor Turn it on and as it is chopping, add coconut sugar slowly from the chute. Process on an off until the nuts become chopped small and the oil and coconut sugar begin to bind somewhat. Turn off the food processor and press the mixture into the base of a 9 inch pan and set aside.
Then pour batter into the cooked piecrust.
