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Pumpkin Pie v.2

Pumpkin Pie v.2

Head Out to our Local CT Farmers Markets this Summer
Highlights from the 1st Annual West Hartford Wine & Food Festival
The Evolution of a Market Manager and a Farmers Market…A Q&A with Martha Maguire about Branford Alps Farmers Market

Do you love this recipe, but don’t want to get your hands dirty? This and other plant-based/GF/superfood pies will be available on a limited pre-order basis for the holiday season.

Email chefdavidrobbins@gmail.com for details.


  • 2 medium size honeynut squash
  • Looking for 5–6 cups puree when finished (you may substitute w/butternut squash, koginut squash, acorn squash, pumpkin, or a combination of any/all of the above)

  • 1 quart raw unsalted cashews
  • Start early—soak in water and refrigerate overnight

  • 8–12 oz virgin coconut oil
  • Warm to 90–100°F degrees until fluid when ready to use

  • 1/2 teaspoon fresh ginger
  • Finely grated with Microplane

  • 1 cup maple sugar
  • 12 oz carrot juice
  • 1 cup demerara sugar
  • 1/4 teaspoon sea salt
  • 4–5 sprigs fresh thyme
  • Strip off leaves

  • Cinnamon + nutmeg + all spice + star anise
  • Freshly ground; use to taste


  • 1.5–2 quarts fine almond flour
  • 2 cups virgin coconut oil
  • 2 cups coarse demerara or raw cane sugar
  • 1.5 teaspoons sea salt


  • Vitamix blender
  • 10” x 3” round springform pan
  • Microplane, extra fine
  • Electric spice mill
  • Medium sauce pan
  • Baking sheet

Start Early

  • Soak cashews in water and refrigerate overnight
  • When ready to use, drain and rinse, then warm to 90–100°F degrees
  • On med-low heat, reduce by half: carrot juice + 1 cup demerara sugar + grated ginger
  • Wash honeynut squash and cut in half to remove seeds (can be dried and reserved for future use)
  • Roast unseasoned halved squash at 300°F for 60–90 minutes until very caramelized and soft (honeynut have tender skin that doesn’t have to be removed, but peel before roasting if desired)
  • Cool and cut into medium size chunks

Vitamix Time!

  • Cashews and 8 oz of coconut oil go into the Vitamix; blend as smooth as you can
  • Final product should be a light off-white color and creamy
  • Remove finished mixture, set aside

(Pro Tip: If having trouble getting the cashews to blend, add 2–4 oz hot water and use the plunger accessory to move the mixture around | don’t be concerned if the mixture gets very hot in this process, this is normal.)

  • Next, in the Vitamix, add the roasted honeynut squash, reduced carrot juice syrup, 4 oz coconut oil, maple sugar, thyme, ground spices, and salt; blend as smooth as you can
  • In a mixing bowl, combine the cashew and squash mixtures together until fully incorporated
  • Set aside at room temp


  • Toast the dry almond flour on a baking sheet at 300°F degrees (stirring occasionally) until golden brown; approximately 15–25 minutes
  • In a bowl, mix the almond flour and remaining crust ingredients; should resemble the texture of moist sand when done
  • In the spring form pan, place half the crust mixture in the center
  • Using a small offset spatula (or your hands), evenly spread the mixture across the bottom of the springform pan
  • Loosely drop the remaining crust mixture around the inside border of the pan, using a small off-set spatula (or your hands), mold the mixture evenly to form the sides of the pie

(Pro Tip: Intermittently dip your fingers or spatula in cold water to help the mixture from sticking to you.)

  • Freeze the spring form pan with the crust mixture for approximately 30–60 minutes until very firm
  • After freezing, using a torch, very gently warm the outside and bottom of the springform pan; release the latch on the outside of the pan and remove the crust from the bottom plate of the pan
  • Place onto a 10” cardboard cake round and put back into fridge or freezer until filling mixture is ready

Assemble + Finish

  • Pour the room-temp filling mixture into the chilled, un-molded crust; using offset spatula, evenly move filling mixture around and smooth over surface
  • Place assembled pie into fridge or freezer for 4–6 hours or overnight until filling is set and firm
  • Slice at approximately same temp as your fridge and enjoy!

(Pro Tip: Temperature of the fats in the cashews and coconut oil are critical; too cold = difficult to work with | too hot = a mess.)

Chef David Robbins, an award-winning veteran of the international culinary world, has worked with Michelin- and JBF-rated chefs, including Blue Hill’s chef Dan Barber. Robbins is devoted to biodynamic agriculture, slow foods, clean living, veggie-forward cuisine, and family businesses, and volunteers with local charities such as ECHO Farms and SWFL Children’s Hospital. “Growing up on a small family farm in Hawaii has given me a unique appreciation/perspective for the places and people that produce our food.”

Robbins is also the founder of the SWFL startup “Not A Burger,” superfood plant-based protein patties (100% vegan/gf/non-GMO). Made with local organic whole-food ingredients (including beets, quinoa, heirloom lentils, etc.), he hopes to offer a nutritious, delicious, and sustainable option to a growing industry of sometimes questionable plant-based foods. Additionally, Chef David is available for private cooking classes, wine dinners, and personalized catering. Contact 239.247.2244 or email: chefdavidrobbins@gmail.com