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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Wow your friends and family with this pretty vegan pumpkin pie with cashew cream swirls. It’s a great new twist on a classic Thanksgiving dessert.
Ingredients
- 1 vegan pie crust (store-bought or try Traci’s recipe!)
For the Cashew Cream:
- 1 1/2 cups soaked cashews (soaked 4 hours to overnight)
- 1/2 cup + 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Dash of salt
For the Pumpkin Filling:
- 1 (15 oz.) can pumpkin (not pumpkin pie filling)
- 3 tablespoons cornstarch
- 1/4 cup packed brown sugar
- 1/4 cup packed maple syrup
- 3/4 cup full fat canned coconut milk
- 1 tablespoon vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Dash of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line your 9 1/2″ pie pan with the prepared crust and set aside.
- 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.
Check out these other great holiday dessert recipes from my fellow Recipe Redux bloggers! [inlinkz_linkup id=657462 mode=1]
Sara @ sarahaasrdn.com says
November 22, 2016 at 1:34 amGorgeous! I love it!
Rebecca says
November 22, 2016 at 4:02 pmWhat a great idea to add cashew cream swirls! Yum!