A simple recipe post today ~ Vegan & Gluten Free
Four Ingredient Pumpkin Pie
Pumpkin Pie with Coconut Whipped Crème
1 1/4 cups raw soaked cashews1 cup maple syrup
1 can organic pumpkin puree (16 ounces) (or use fresh puree)
2 tsp pumpkin pie spice
Blend all together until smooth.
Bake with or without crust - 400º for 15 minutes, then reduce to 350º bake for about 35 minutes more.
OR: Don't bake at all and scoop into small serving bowls and call it Mousse.
**You can buy Pumpkin Pie Spice or use a combination of: cinnamon, nutmeg, ginger, & cloves. Omit anything you don't like. Remember this is an "easy" recipe.
Here's a quick and tasty crust.
2 cups rolled oats
1/2 cup pitted dates (packed)
1/3 cup almond butter
2 tablespoons nondairy milk
1/8 teaspoon sea salt
For the crust, use a food processor to process the rolled oats and dates into a fine, crumbly texture. Add the almond butter and process for about a minute. Add the nondairy milk and salt. Pulse until the mixture comes together without crumbling. If it’s not holding together, add more nondairy milk, 1 teaspoon at a time. Transfer to a pie plate. Press mixture into pie plate evenly around the base and up the sides. Set aside.
Coconut Whipped Cream
1 14 oz. can unsweetened coconut milk (use top firm part only)
1/3 cup organic powdered sugar, maple syrup or agave may be substituted, texture might be thinner, but just as delicious
¼ cup raw cashews, soaked two hours in filtered water and drained well
1 tsp Vanilla bean (scrape inside) or 1 tsp vanilla extract
Place can of coconut milk into refrigerator for 4 hours. Open and remove thick part on top to use in recipes. Reserve rest for other uses.
In high speed blender, blend cashews and coconut to smooth, add powdered sugar, blend to thick and fluffy, stir in vanilla.
Chill 2 hours or overnight.
Use within 2 days