My Pumpkin Butterscotch Pie with Gluten Free Cashew Crust was a knock it out of the park sort of recipe. It was also a perfect fit for my Caribbean influenced 2013 menu with the funky curry fennel crust. I can’t say enough about how good this pie is. Loads and loads of complementary flavors and textures with enough pumpkin to satisfy the traditionalists in the crowd, and gluten free if you like, with rich cashew flavor. One of my favorite Thanksgiving guests has celiac disease, so I try to make as many gluten free dishes as possible so as to ensure he gets in on the fun. It always pushes me to try out new techniques and this was no exception. I often work with almond flour generally, even when I’m not so worries about gluten because I love it. And the recipe this pie is adapted from was garnished with cashews. That definitely got my mind thinking about cashew flour, and then while I was out shopping I was thrilled to discover that Trader Joe’s carries cashew meal. Things came together quickly from there and adding pumpkin to the butterscotch pudding filling was a Thanksgiving no brainer. You won’t want to wait for Thanksgiving to make this Pumpkin Butterscotch Pie with Gluten Free Cashew Crust, though. In fact, I know at least one friend that made this in lieu of Birthday cake last year- good plan.
Pumpkin Butterscotch Pie with Cashew Curry Crust
Ingredients
- 1 envelope unflavored powdered gelatin
- 1½ cups whole milk divided
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla paste or seeds from ½ vanilla bean
- 1½ cups heavy cream
- ¾ cup packed dark brown sugar, divided
- ⅛ teaspoon baking soda
- 3 large egg yolks
- 2 tablespoons cornstarch
- 3 tablespoons unsalted butter
- ⅔ cup pumpkin puree
- 1 tablespoon mild-flavored light molasses
- ½ teaspoon kosher salt
- Unsweetened whipped cream garnish
- ½ cup chopped salted dry-roasted cashews (garnish)
- 1 Cashew Curry Crust
Instructions
- Place gelatin and 2 tablespoons milk in a small bowl.
- Let stand until gelatin is softened (5–10 minutes).
- Place granulated sugar in a medium saucepan and add vanilla paste.
- Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color (3 minutes).
- Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth.
- Return to heat and add ½ cup brown sugar, remaining milk and pumpkin.
- Cook, stirring, until sugar is dissolved and caramel mixture begins to steam (2 minutes).
- Remove from heat.
- Add baking soda and whisk until bubbles subside.
- In a medium bowl, whisk yolks, cornstarch, and remaining ¼ cup brown sugar.
- Gradually whisk half of warm caramel mixture into the egg bowl until incorporated.
- Then pour egg-yolk mixture into the rest of the caramel mixture in the saucepan and while whisking, bring to a boil over medium heat.
- Reduce heat to low and cook (keep whisking) until thickened (2 minutes).
- Remove from heat and whisk in gelatin mixture, butter, molasses, and salt.
- Whisk until butter is melted and mixture is smooth.
- Transfer to a large bowl and chill, stirring occasionally, until slightly cooled and thickened* (1 hour).
- Pour butterscotch filling into crust, smoothing top if needed.
- Chill until set (2 hours or up to two days).
- Just before serving, spoon whipped cream over pie and top with cashews.
- Serves 8 people if this is your only dessert, but I cut into 12 for Thanksgiving.
Notes
Cashew Curry Crust
Ingredients
- 1 teaspoon fennel seeds
- 4 ounces gluten free gingersnap cookies*
- 4 ounces cashew meal**
- 2 tablespoons rice flour
- 2 tablespoons raw sugar or granulated sugar
- 1 teaspoon Madras curry powder
- ¼ teaspoon sea salt
- 6 tablespoons ¾ stick unsalted butter, melted, slightly cooled
Instructions
- Place a rack in middle of oven and preheat to 325° F.
- Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant (2 minutes).
- Transfer to a small plate; let cool.
- Pulse cookies and fennel seeds in a food processor until very fine crumbs form (about 2 cups). Add cashew meal, rice flour, raw sugar, curry powder, and salt and pulse to combine.
- Add butter and pulse until mixture is the consistency of wet sand.
- Transfer mixture to a 9-inch pie pan.
- Press firmly into bottom and up sides of pie dish (a measuring cup is a great tool here).
- Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set (20–25 minutes).
- Transfer pie pan to a wire rack and let crust cool.***
Notes
** Of course, you can easily make your own, if you can’t find it already made. Simply grind raw cashews in the blender or food processor. Just don’t take them too far or you’ll be heading towards nut butter.
***Crust can be made a day before you want to fill it. Just keep it covered at room temperature. Adapted from Bon Appetit
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