Description
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 raw cashews (soaked 4 hours to overnight)
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Dash of sea 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 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 of 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.