Vegan Pumpkin Pie with Cashew Cream Swirls

• Produce

  • 1/2 tsp Ginger
  • 1 (15 oz. can Pumpkin

• Refrigerated

  • 5/8 cup Almond milk

• Canned Goods

  • 3/4 cup Coconut milk, full-fat canned

• Condiments

  • 1 tbsp Maple syrup
  • 1/4 cup Maple syrup, packed

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 3 tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 2 Dash Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 cups Cashews

• Other

  • 1 Vegan pie crust (store-bought or try traci's recipe!

Found on dietitiandebbie.com

Description

Ingredients

• 1 vegan pie crust (store-bought or try Tracis recipe!)
• 1½ cups soaked cashews (soaked 4 hours to overnight)
• ½ cup + 2 tablespoons almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• Dash of salt
• 1 (15 oz.) can pumpkin (not pumpkin pie filling)
• 3 tablespoons cornstarch
• ¼ cup packed brown sugar
• ¼ cup packed maple syrup
• ¾ cup full fat canned coconut milk
• 1 tablespoon vegetable oil
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• Dash of salt

Directions

• Preheat the oven to 350 degrees Fahrenheit.
• Line your 9½ pie pan with the prepared crust and set aside.
• To make the cashew cream, add all the cream ingredients into a single serving blender cup and puree until smooth. Set in the fridge until ready to use.
• To make the pumpkin filling, add all the ingredients to a food processor and puree until mixed well.
• Pour pumpkin filling into unbaked pie crust.
• Use a large spoon to dollop the cashew cream onto the top of the pumpkin filling. Use a butter knife or other utensil to create a swirl patter with the cashew cream and pumpkin filling.
• Bake for 55-65 minutes or until filling is semi-solid and the crust is lightly browned. (It shouldnt jiggle when you shake the pie pan.)
• Transfer pie to a cooling rack to cool for 30 minutes. Cover and transfer to the refrigerator to chill for 4-6 hours to firm up.
• Slice and serve with vegan whipped topping and a sprinkle of cinnamon.