Here is our favorite Vegan Pumpkin Pie recipe. You can’t even burn it, as it is a no bake recipe!
This works best if you have a spring form pan but a pie plate will still work.
You will need the following ingredients.
For the crust you will need:
2 cups walnuts
8-12 soaked dates
Use the food processor, blend well.
Pat the crust mixture into a thin layer along the bottom of the pan and place that in the freezer until you are ready to add the filling.
For the pie:
1 can of organic pumpkin
3 cups of raw cashews, soaked
1/2 teaspoon of cinnamon
1/4 teaspoon of cloves
1/4 teaspoon of nutmeg
1/2 cup of coconut oil
2/3 cup agave
1/2 teaspoon of sea salt
1 teaspoon of vanilla
Put all of the ingredients in a food processor (for more texture) or a blender (for a smoother feel) – mix it well.
Add the filling and freeze for several hours or overnight. When you are ready to serve take off the spring form pan while still frozen, place on a serving plate, add pecans if you’d like and let it sit out hour or so before serving.
For the topping:
We serve it with some coconut whipped cream. It is easy to make – just whip up some coconut cream solids with your favorite sweetener.
Leftovers should be kept in the freezer and thawed when you are ready. What leftovers though?