A famous fall dish, pumpkin pie is a classic treat that makes its way onto dessert tables everywhere from October through December. Traditional recipes call for eggs, heavy cream and other dairy products. This version, however, replaces those ingredients with plant-based ones, eliminating the baking process. What’s better is that it combines two favorite desserts in one! It’s a pie-“cheesecake” hybrid made with cashew “cheese” as a base spiced with aromatic autumn-inspired seasonings. Prep this sweet, vegan-friendly treat during your upcoming fall feast.
Makes 15 servings
Ingredients
Filling
1/2 cup Vitacost Organic Maple Syrup
2 tsp. pumpkin spice seasoning
2 containers (8 oz.) Miyoko’s Plainly Classic Vegan Cream Cheese
1 tsp. vanilla extract
1-1/2 to 2 cups homemade or canned pumpkin purée
1 tsp. lemon juice, freshly squeezed
Crust
2 cups raw almonds, unsalted
8 medjool dates, pitted
1 Tbsp. Vitacost Organic Maple Syrup
4 Tbsp. vegan butter or coconut oil
1/3 cup gluten-free rolled oats
1/2 tsp. pumpkin spice seasoning
1/4 tsp. Vitacost Organic Cinnamon
Whipped cream
1 can (13.5 oz.) full-fat coconut milk
1/4 tsp. Vitacost Organic Powdered Sugar
1/4 tsp. vanilla extract
Directions
1. In food processor, pulse crust ingredients until mixture is combined and crumbly looking.
2. Line 11” x 7” cake pan with parchment paper. Press in crust mixture and set aside.
3. In stand mixer, combine “cream cheese” with maple syrup, vanilla extract, pumpkin purée, pumpkin spice seasoning and lemon juice mix until fully incorporated.
4. Pour into prepared pie crust and place into freezer for at least 2 hours to set (overnight to 48 hours preferred).
5. To prepare whipped cream, use stand mixer to combine coconut cream, vanilla and powdered sugar, whisking for 2-3 minutes until very smooth; be careful not to over mix.
6. Once bars have set, defrost for 20 minutes before slicing into equal squares and top each with whipped cream and a pecan.
Chef’s tip: You can also use a combination for walnuts and almonds to create the crust.