Friday, January 4, 2013

Pumpkin Pie

The last of pumpkin season for me (runs September thru December.) I made this on the last day of 2012. Both kids enjoyed it. I liked it too and it was quite easy to make. For a reasonably easy dessert in the fall, I'll return to this recipe.

1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces) 
2 tsp pumpkin pie spice 
8 ounces Better Than Cream Cheese

optional: 1/2 tsp salt to taste (depends how much salt you soaked your cashews in)
One standard vegan graham cracker pie crust (homemade or purchased from store)
  1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 – 1 tsp of salt to the bowl – mix to dissolve.
  2. Soak this cashew bowl overnight in the fridge. Soak time should be 8 hours - 48 hours. Do not exceed these times in either direction.
  3. Preheat your oven to 400º.
  4. Drain the water from your cashews.  Add 1 1/4 cups of cashews to Vitamix, or other blender or food processor.
  5. Add in the maple syrup, vegan cream cheese, pumpkin puree and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason – you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. 
  6. Pour your mix into a graham cracker pie shell.
  7. Bake pie at 400º for 10 minutes. Then reduce to 350º and bake for an additional 30-40 minutes. Your pie will firm up significantly upon cooling and chilling in the fridge.
  8. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve, at least 2 hours. 

Other Details:

1 comment:

  1. Sounds great! I only made non-vegan ones. So I am going to try this one for sure:)