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.
Ingredients:
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)
Directions:
- 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.
- Soak this cashew bowl overnight in the fridge. Soak time should be 8 hours - 48 hours. Do not exceed these times in either direction.
- Preheat your oven to 400º.
- Drain the water from your cashews. Add 1 1/4 cups of cashews to Vitamix, or other blender or food processor.
- 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.
- Pour your mix into a graham cracker pie shell.
- 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.
- Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve, at least 2 hours.
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