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1 pie crust
1 15-ounce can pumpkin, already cooked
1 ripe avocado
1/2 cup raw cashew nuts, soaked for at least 6 hours
1/4 cup cane sugar or sucanat, more or less to taste
1 handful vegan chocolate chips
1-2 teaspoon vanilla extract
Pre-soak raw cashew nuts for at least 6 hours, and drain.
Preheat oven to 350 degrees Farenheit. In a food process with an S-shape slicer, pulse until very creamy the cashew nut, avocado, sugar, and vanilla extract.
Scoop out the creamy mixture into a large bowl, add pumpkin, and mix with a large spoon. Taste the mixture to see if it is sweet enough - add more sugar if desired. Add chocolate chips, and mix.
Pour mixture into a readymade pie crust. Place pie in oven and cook for 35 minutes. Enjoy warm or cold.
The pie is soft like a pumpkin pudding pie, and it's very delicious.
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Oh my this sounds totally delicious - gonna try this one out for sure.
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I made this pie for my friend who is a vegan but very intolerant to soy - whichis a problem because almost all vegan pumpkin pie recipes available use TOFU. I tried using avocado with cashew, and it came out totally delicious. It's soft like puddling. If you want to make it firm, add 2 teaspoons of arrowroot or some kind of thickener. ENJOY.
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.