I'm a little late in the game getting this up. But, blame it on the fact that I don't like pumpkin. (Gasp!) My aversion to pumpkin has kept me from tinkering with pumpkin pie recipes for several years. However, this year we did up a very vegan Thanksgiving feast and I hear that you can't have Thanksgiving without pumpkin pie.
Easy Pumpkin Pie
From Healthy, Happy, Life
1 1/4 cup raw cashews
1 cup pure maple syrup
1 can pumpkin puree
2 tsp pumpkin pie spice
1 whole wheat vegan pie crust
1. Soak cashews in filtered water overnight or in boiling water for about an hour. Drain water and rinse.
2. In a blender, preferably a Vitamix, mix together cashews, maple syrup, pumpkin puree and spices until smooth and creamy.
3. Pour into pie crust and bake at 400 degrees for 15 mins and then 350 degrees for 30 mins.
4. Cool at room temperature for 30 mins. Then place in the fridge for at least 2 hours before serving.
This quickly became a birthday pumpkin pie to celebrate my mom's birthday.
This pie was amazing. Creamy with just the right amount of sweetness. It was absolutely incredible. I am actually thinking of making it again before the weekend is out.
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