Dessert time at Thanksgiving has always been a bit of a letdown for our aunt Mary and cousin Steph: neither can have gluten. We created this pie so they wouldn’t be left out, but we think it’s even better than the plain ol’ regular pie that we used to serve—and much healthier! Pumpkin pie is traditionally made with evaporated milk, but we highly recommend making it with our Cashew Cream—it yields a much richer and smoother filling that was preferred hands down by our crowd. Serve with a dollop of whipped cream or coconut whipped topping.
Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.