Raw Vegan Pumpkin Pie with Cashew Cream
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- Prep Time
- Minutes
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- Yield
- 1 small pie
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- Difficulty Level Easy
I was majorly craving a pumpkin dessert! I keep seeing it everywhere (thank you, marketing) and I do LOVE pumpkin! I happened to buy a box of pumpkin puree at the store, not knowing what I would do with it, and ta-daa! This recipe worked out pretty well. I had all of the other ingredients already, except a standard pie dish. So I cut the recipe in half and used a smaller kinda pie-ish looking glass dish.
Mmmmmmm! This is a craving fixer! After you let it set overnight, it has a firm, texture and I think is actually better than the standard pumpkin pie. It has more flavor! If you love pumpkin pie, you really should try this!
I recommend going easy on the cloves, unless you really like that taste. It was so strong that I kept adding more of the other spices to try to even it out. You don’t have to make the cashew cream. It’s good without it, as well.
Sutton Rated: 4.5
Angie Rated: 5
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.thisrawsomeveganlife.com/2013/10/raw-vegan-pumpkin-pie-with-whipped.html#.UnJ2oySHRrE
The image below shows the cashew cream.
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Ingredients
- 1 cup walnuts
- 1 cup raisins
- Pinch of salt (optional)
- 1 box or can of Organic Pumpkin Puree
- 1/8 cup melted coconut oil
- 5 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1/8 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 cup cashews
- 1/8 cup almond milk
- 1 1/2 tablespoons maple syrup
- 1/8 teaspoon each of salt, cinnamon and ginger powder
- 1 tablespoon melted coconut oil
Instructions
- 1. To make the crust: pulse the walnuts in a food processor until they're crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.
- 2. To make the filling: stir the pumpkin puree through ginger until smooth, adding however much of the spices you like. Spread into your crust.
- 3. To make the cashew cream filling: blend the cashews into cashew butter then add the almond milk through coconut oil until smooth. Spread over top of pumpkin pie and refrigerate overnight until it's set.
- Servings : 8
- Ready in : 15
- Course : Dessert
Instructions
- 1. To make the crust: pulse the walnuts in a food processor until they're crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.
- 2. To make the filling: stir the pumpkin puree through ginger until smooth, adding however much of the spices you like. Spread into your crust.
- 3. To make the cashew cream filling: blend the cashews into cashew butter then add the almond milk through coconut oil until smooth. Spread over top of pumpkin pie and refrigerate overnight until it's set.
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