Easy Vegan Pumpkin Pie
One portion of this dish contains roughly 8g of protein, 20g of fat, and a total of 400 calories. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of brown sugar, ground ginger, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a vegan diet.
Instructions
Pre-bake the pie crust at 450ºF for 10 minutes (or according to the instructions of your pie crust).While the crust is baking, combine the cashews, water, pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in your blender (see note below) and blend on high until smooth.When the crust is pre-baked, remove from the oven and reduce the oven temperature to 325ºF.
Pour the blended filling into hot pie crust and bake return to the oven to bake for 30-40 minutes.Allow to cool before serving. Optionally top with whipped cashew cream.