1 1/4 cup raw cashews soaked in water
3/4 cup + 2 Tb maple syrup
1 15 oz can of pure pumpkin
2 1/2 tsp pumpkin spice
1 tsp vanilla
This vegan pumpkin pie was created by Creed, who graciously allowed us to post it on Chef’s Pencil. Enjoy!
I used Wholly Wholesome organic pie crust from sprouts, but they have gluten free ones as well!
How to Make the Filling:
- Blend & mix until completely smooth (may require stopping and mixing several times)
- Bake on 350 for 32-40 minutes. I go by how the crust is looking and when the pie starts to crack a bit.
Paired with Conscious Creamery Vanilla Bean gelato.