I made you a pie! You’ll come over and help me eat it right? A whole pie is entirely too much for just the two of us and it is just too good to not keep sneaking bites all day… For a couple of weeks now I’ve been mulling over how to create a recipe for a tasty vegan pumpkin pie/cheesecake mashup.
One problem that I find with nut based vegan/raw recipes is that they can be pretty heavy. (All that cashew cream!) Which is how I finally came up with this lovely vegan pumpkin pie with cashew cream swirls. Mostly pumpkin pie, but with a little of the richness of the cashew cream that makes vegan cheesecakes so good.
If you want to impress your family/friends on Thanksgiving, this is the pie to bring! Definitely make this the day before your holiday gathering as with any pumpkin pie, you need to let it chill in the fridge for at least a good 6 hours, if not overnight.
Also, since I am not even going to pretend to be a pie crust expert, I used this vegan coconut oil pie crust recipe from Vanilla and Bean and it turned out great! I used a whole wheat flour in place of all-purpose flour so my crust was just a little darker in color. The recipe also makes a little extra dough than you need for a single 9 1/2″ pie , so I used the scraps to cut out little leaves to rim the edge of the pie.
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Vegan Pumpkin Pie with Cashew Cream Swirls
Ingredients
For the Cashew Cream
- 1 1/2 cups cashews soaked 4 hours to overnight
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Dash sea salt
For the Pumpkin Filling
- 15 oz oz can pumpkin
- 3 tablespoons cornstarch
- 1/4 cup packed brown sugar
- 1/4 cup maple syrup
- 3/4 cup full fat canned coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Dash sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line your 9 1/2″ pie pan with the prepared crust and bake 10 minutes and then set aside while you prepare the filling.
- To make the cashew cream, add all the cream ingredients into a single serving blender cup and puree until smooth. Set in the fridge until ready to use.
- To make the pumpkin filling, add all the ingredients to a food processor and puree until mixed well.
- Pour pumpkin filling into unbaked pie crust.
- Use a large spoon to dollop the cashew cream onto the top of the pumpkin filling. Use a butter knife or other utensil to create a swirl patter with the cashew cream and pumpkin filling.
- Bake for 55-65 minutes or until filling is semi-solid and the crust is lightly browned. (It shouldn’t jiggle when you shake the pie pan.)
- Transfer pie to a cooling rack to cool for 30 minutes. Cover and transfer to the refrigerator to chill for 4-6 hours to firm up.
- Slice and serve with vegan whipped topping and a sprinkle of cinnamon.
Nutrition
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Comments & Reviews
Gorgeous! I love it!
What a great idea to add cashew cream swirls! Yum!