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.
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
I made this yesterday and it was wonderful. I used regular sugar, but everything else as you suggested. It was really spicy but this dish would have been too bland without it!! Next time I might use a little less than the 2 T of Thai Garlic Chili that I used this time (but not a lot less). Thanks for the great recipe.
Yep – spiciness is in the eye of the beholder.
I have been making Spaghetti squash but after reading this, it seems my way is outdated. I have to try it your way and see what I’ll get.
Look forward to hearing how it goes!
Tried this and love it! I didnt have enough muffin tins so put it in some ramikins and a cake tin. My house smells deliciously spicy!
Great Alisha!
Hi!!
Love your post. It’s really amazing & helpful too. Being foodie i keep trying new dishes i tried this recipe & it turned out to be really tasty . Keep sharing 🙂
Thank You & Regards
Ankita
It’s a good one for early fall. Glad you enjoyed!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Thanks so much! Hope you enjoy!
Yummy this turned out aaaaaamazing on the first try. Vegan is easy!
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I bookmarked it.
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I just discovered this post because Foodie Crush tweeted it. I am so inspired and can hardly wait to try so many of your recipes!
Thanks Harold!
These are too cute. I just had a flag day party and these would have been great. I’ll file this away for the 4th. I’m a new follower from mommy on a timeout.
Why thank you Joseph. Enjoy!
Mouth watering recipe.. I will try this
Ha! Thanks nerdpapers. let me know how it works out for you!
His looks So amazing! I have only recently discovered that I love butternut squash! I was scared to try it after multiple attempts to like spaghetti squash were made, I just do not like spaghetti squash! But I have a cousin who’s tastes are completely different from mine and she loves spaghetti squash and hates butternut, so I had to give it a try and Yum!!!
Good for you for giving it a try – good point that you need to give each type of squash a try, and it is a seasonal lovely nutrient packed food. So Yeah!