This was a huge hit last night. I was so pleased. My first pumpkin dessert this year. Finally got around to roasting the pumpkin. No tofu in this recipe – even richer. I looked at a few recipes for ideas and guessed making up this recipe and it turned out great!
- Frozen – thaw – 9 in whole wheat pie crust
- 2 cups pumpkin – sqeeze out the water if you roast it yourself
- 2 cups soaked cashews (1 hour worked, up to 8 hours if you plan ahead – the longer the better if you don’t have a high power blender like a vitamix)
- 3 TBSP lemon juice
- 2/3 cup honey
- 1/3 cup light molassis
- 1 tsp vanilla extract
- 1 slightly heaping TBSP pumpkin spice (I like Trader Joe’s brand)
- 1 tsp salt
Put all in the blender or food processor except the cashews, blend, and add cashews in small amounts to help it mix and not clog up. Cook in oven pre-heated 375 degrees for 30-45 min depending on how thick the pie is – until golden on top. Chill before serving.