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.
- 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
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.