Vegan + gluten free! This green pea ricotta spread is perfect for spring. Spread it over toast or serve it with raw veggies for a crudité platter.Read more
I know that it’s hard to say goodbye to summer but fall… it brings cozy blankets, sitting by the fire and yes, the arguably best thing of all – pumpkin! I adore fall and it is without a doubt my favorite season. Cooler running temperatures. Leaves that turn to flaming hues lighting up the sky. And creating recipes containing all things pumpkin. This recipe is no different. I wanted to create a raw pie that would still be a fun dessert on the warmer Indian summer days and would be a lovely make ahead dessert that keeps beautifully in the freezer for quite some time.
The flavors of this pie are warm and comforting. There is no added refined sugar as the maple syrup sweetens the cashew cream beautifully. It’s packed with protein and has absolutely no dairy and is suitable for vegan to carnivores. This recipe can be made in an 8 inch springform pan or in removable tart pan for individual servings. Very easy recipe to make and perfect for a family dinner, fall soup party, football watching or just a treat to indulge in when you need your pumpkin fix. This pie would also be fabulous on your Thanksgiving menu. Simplistic ingredients. Easy preparation. To me, a winning recipe.
Ingredients: Crust: 1 cup of walnuts 1 cup of pitted Medjool dates Pinch of salt
Directions: Into a food processor add your walnuts, salt and pitted dates and process until the mixture is crumbly yet can be pinched in between two fingers and it sticks together.
Spray your 8 inch round springform pan or removable bottom individual tart pan with coconut oil. Add the nut mixture to the prepared pan and press it down firmly and evenly across the bottom with your hands or the back of a spatula.
Cover with plastic wrap and store in a freezer to set for 4 or more hours. Once the crust has set, remove from the freezer and start working on your filling.
Filling ingredients: 1.25 cups of raw cashews soaked in cold, filtered water for 4-24 hours, refrigerated 1 – 15 oz. can of pumpkin (not pie filling) 1.25 cups of maple syrup 3 tablespoons of coconut oil 2 teaspoons of pumpkin pie spice Pinch of salt
Filling Directions: Place your drained cashews into a high powered blender first then add the remaining ingredients on top. Turn to the highest setting and blend until creamy.
Stop and scrape down the sides and blend again to make sure everything is incorporated. Pour atop of your prepared crust and smooth the top nicely.
Cover with plastic wrap and return to the freezer until the pie sets, which is about 4-6 hours or more. I have kept raw, frozen pies in my freezer for months. If wrapped properly, they keep quite nicely. Prior to serving, remove from the freezer and let it sit at room temperature for about 30-45 minutes before slicing and serving. Hope you embrace fall and all the loveliness it brings.