Homemade Pumpkin Pie With Gingersnap Crust

Name: Homemade Pumpkin Pie With Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 30 soaked raw cashews; 1 teaspoons cinnamon; 10 homemade gingersnaps; 1 teaspoon ground ginger; 59 milliliters maple syrup; 2 Tbsps pumpkin pie spice; 651 milliliters squash/pumpkin puree (strained) (1 large or 2 small pumpkins); 296 milliliters raw cashews, soaked; 1 pinch pinch of salt; 2 teaspoons sea salt; 177 milliliters tofu/soy cream cheese; 118 milliliters sugar; 1 teaspoon vanilla extract; 2 Tbsps vegan buttery spread

Homemade Pumpkin Pie With Gingersnap Crust is a dairy free recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 689 calories, 13g of protein, and 34g of fat. It will be a hit at your Thanksgiving event. A mixture of soaked cashews, ground ginger, pumpkin pie spice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.