Best Ever No-Bake Pumpkin Pie!

Hi Friends!

Hope you all had a wonderful Thanksgiving full of love and delicious eats! This year, I strayed from my traditional pecan pie in favor of creating a vegan pumpkin pie.  Needless to say, my husband’s whole family was incredilby excited that I did; this delectable dessert is to die for!!  No cooking or baking required.  Try it out this winter for any occasion, or just because!

Heidi’s No-Bake Pumpkin Pie Recipe

Crust:

• 1 cup raw macadamia nuts
• 1 cup raw almonds
• 1 1/2 cups pitted dates
• ¼ cup coconut flakes
• 1 tsp pumpkin pie spice
• pinch sea salt

To make the crust: Place ingredients in a food processor or Vitamix. Process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a 9″ springform pan (you can also use a pie plate with a removable bottom.  Place in freezer to set while preparing the filling.

Filling:

• 1/2 cup raw cashews
• 1+ tablespoon agar flakes
• sea salt

Combine in Vitamix on high until powder

• Add 1.5 cups boiling water into Vitamix

Blend on high, then add:

• 1.5 cups pumpkin puree
• 1/4 cup maple syrup
• 2 teaspoons vanilla
• 1 teaspoon vegan butterscotch extract (optional)

Blend until smooth, then add:

• 3 teaspoons pumpkin pie spice
• zest of 1/2 lemon

Blend until smooth.  Pour into pie crust. Refrigerate for at least four hours to set.

To serve: top with your favorite vegan whipped cream and SAVOR!

Xoxo,

Heidi