I love this recipe! Quick, easy, tasty, healthy. Boom.
This was developed for the Natural Health Expo in the fall with the intention for a healthier holiday. I wanted to make a no-bake vegan pumpkin pie recipe, and this fits the bill. It uses the amazing product, cashew cream (a DIY product, that is). I’m excited to continue to play with it through the spring & summer.
You could sub cooked sweet potato or any yellow squash for the pumpkin if you’d rather roll that way. Too, changing the spice profile to include other sweet spices like cloves and cardamom is certainly in my future.
Ingredients
- 1 cup pumpkin (organic from can)
- 1/2 cup cashew cream
- 1/4 cup maple syrup
- 2 tsp fresh ginger, minced
- 1 tsp cinnamon, ground
- 1/2 tsp nutmeg, ground
- 1/2 tsp salt
Directions
Blend everything together and serve up daintily. Keep refrigerated. We find that eating this in small tasting portions tastes best.
More serving ideas: Serve over graham cracker crumbles or crust, top with candied nuts.
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yummy!!! I am going to have to try them! Your recipes are always awesome! I made your banana blueberry bread the other day… and my 14 month old boy loves it too!
Why thank you so much! I try to keep them simple and flavorful, being a home cook rather than a trained chef myself. Glad they are landing for you!
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Thanks Sonia. Yes I will…consider, though I have chosen to keep things simple.
It’s recipes like these that make me wish pumpkin season never ends! The possibilities are endless. These look totally delicious.
I made this recipe tonight. I skipped the chili garlic sauce and added a teaspoon of chili powder instead (as we are spice wimps at my house). It was so good and different. My 3 & 5 year old both liked and ate it as well.
Ragerds:Moses Brodin