Vegan Pumpkin Pie Cashew Cream

Vegan Pumpkin Pie Is Made Smooth And Creamy Using Raw Cashews Topped With A Cinnamon Cashew Cream Layer For A Season

Vegan Pumpkin Pie Is Made Smooth And Creamy Using Raw Cashews Topped With A Cinnamon Cashew Cream Layer For A Season

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To make the pumpkin filling add all the ingredients to a food processor and puree until mixed well.

Vegan pumpkin pie cashew cream. Vegan pumpkin pie with cashew cream this vegan pumpkin pie is made smooth and creamy using raw cashews. I certainly wouldn t hesitate to cook bake a pumpkin just in order to make this delicious pie though. Totally raw gluten free and white sugar free made with all of the good stuff and none of the bad.

Pour pumpkin filling into unbaked pie crust. Add the pumpkin coconut milk brown sugar cornstarch maple syrup vanilla extract pumpkin pie spice cinnamon and salt to a blender or a large bowl. Use a butter knife or other utensil to create a swirl patter with the cashew cream and pumpkin filling.

I ve tried it with hokkaido pumpkin and butternut squash puree so far and they both turned out really well. Serve this pie with coconut whipped cream or cashew cream. A creamy butternut squash filling topped with a perfectly whipped cashew cream on a flaky flax seed crust.

Use a large spoon to dollop the cashew cream onto the top of the pumpkin filling. To make the pumpkin pudding place the pumpkin date paste cinnamon and allspice in a food processor and blend into a paste. Oh and it doesn t really matter what kind of pumpkin you get.

Refrigerate for at least an hour. A seasonal favorite this pumpkin pie will rival the best of baked pies.

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