Pumpkin pie

Soak the cashews in clean, cold water for at least two hours, ideally overnight in the refrigerator.

Preheat oven to 425°F. Position an oven rack in the center or lower third of the oven (this will help the bottom of the crust cook.) If using a frozen pie crust, pull it from the freezer to let it thaw slightly.

Drain the cashews and transfer them to a high-speed blender along with 1 cup of fresh water. Blend until perfectly smooth, scraping down the sides as needed. Add the Just Egg, pumpkin puree, cornstarch, sugar, cinnamon, ginger, nutmeg, cloves and salt to the blender and blend again until smooth. Pour the mixture into the prepared pie crust.

Bake the pie in the preheated 425°F oven for 15 minutes. Promptly reduce the temperature to 350°F and bake for another 40 minutes. Take a peek halfway to two-thirds of the way through – if the crust is looking too dark, loosely cover it with some strips of foil or pie crust protectors. At the end of the cooking time, the center of the pie should still be slightly jiggly. Cool on a wire cooling rack for 2 hours.

While the pie sets, prepare a large mixing bowl for a hand mixer, or the bowl of a standing mixer. In warm climates, you may want to chill your mixing bowl in the freezer before you add the coconut milk. Remove the chilled coconut milk from the fridge, being careful not to tip or shake it. Open the can and use a spoon to transfer only the thickened cream portion to your mixing bowl. If you don’t want to throw away the leftover liquid, you can freeze them into coconut water ice cubes for use in smoothies. Now, beat the cream until it’s fluffy and smooth. Add the powdered sugar and vanilla. Beat again until smooth. Taste for sweetness, adding more powdered sugar if desired. Use immediately or chill until ready to serve.

Serve the pumpkin pie at room temperature or chilled, topped with coconut whipped cream or store-bought plant-based whipped cream.