No-Bake Vegan Pumpkin Pie:
Adapted from “32 vegan recipes perfect for Thanksgiving” Use organic ingredients for this healthy pie.
Walnut/Date Crust: Process in a food processor: 9 coarsely cut seeded dates (add a few dates at a time) with 2 cups walnuts. Press mixture into a glass pie plate. Freeze until ready to add filling.
Pumpkin Filling:
2 cups cashews soaked over night and then drained
1 can pumpkin
½ cup coconut oil
¼ to ½ cup agave or maple syrup (to taste)
juice of ½ lemon
1 tsp vanilla
½ tsp salt
1 heaping tsp cinnamon
½ tsp allspice
Process all together in a food processor and place on walnut/date crust. Refrigerate several hours before serving. Make a day ahead for the best flavor. Garnish with your favorite fruit. Keep refrigerated.
Health4earth 