Vegan Pumpkin Pie
1 Pie Crust (https://youtube.com/shorts/bvsJ4E0TMS0)
2 cups (1 can) pumpkin puree
½ cup cashew cream or coconut milk
1 1/4 cups date paste
2 tbsp arrowroot powder (you can add an extra tablespoon for a firmer consistency)
1 1/2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
⅛ teaspoon ground cloves
1 tsp vanilla
Pinch of salt
For Cashew Cream Topping:
Soak 1/2 cup of cashews for min. 4 hours. Combine with 1 tsp of vanilla extract and 1/4-1/3 cup of plant milk (adjust as necessary for thick consistency)
INSTRUCTIONS
Preheat your oven to 375.
IF USING CASHEW CREAM FOR THE FILLING
Soak 1/4 cup of raw cashews for 2 hours and blend with 1/2 cup of water.
Combine all the ingredients in a bowl and whisk until smooth. Add filling to par-baked pie crust. Smooth top.
Cover the pie and bake for 20 minutes.
Uncover and continue to bake the pie 15-20 minutes or until crust pie is slightly darker and set.
Allow the pie to cool completely. This pie is best if chilled overnight before serving.
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