Pumpkin Pie

Pumpkin Pie - Living with Ivey

Description

Vegan, Gluten-Free, No Bake

Ingredients

  • cups pitted dates
  • cup raw almonds
  • cup raw pecans
  • cup of soaked cashews (soaked overnight in enough water to cover)
  • cup of pumpkin purée
  • cup Cashew Milk (or Almond Milk)
  • tablespoons lemon juice (1/2 lemon)
  • tablespoons 100% pure organic maple syrup
  • teaspoon vanilla extract
  • teaspoons pumpkin pie spice

Instructions

  • Drain soaked cashews in a colander and set aside
  • In a food processor, combine dates and nuts and pulse until “dough” forms (about 1 minute)
  • Using a springform pan, press dough into bottom of pan to form crust
  • In a high speed blender or food processor, combine filling ingredients and blend until creamy
  • Pour filling into spring form pan and freeze for 4-6 hours
  • Transfer to fridge 1 hour before serving

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