Who says pumpkin pie is only for the holidays? In my opinion, this beauty should be made all year round. From winter to summer, autumn to spring, it’s seriously delicious.
Why is Thanksgiving only one day? Why do we share what we are thankful for 1/365 days? In my house, we celebrate both Canadian and American Thanksgiving. But even 2 days of being thankful seems pretty measly. Not only that, only 2 days of pumpkin pie seems crazy. Every day should have an element of thankfulness to it, and every holiday deserves a pumpkin pie – like this no-bake vegan pumpkin pie.
My Thanksgiving menu has evolved over the past few years. How many times do you let expectations and rules guide how you prep for the holidays? From being too strict on food rules, to making just about everything under the sun because I feel like I should, and now to featuring plant based items that can be made ahead, so that I can relax and enjoy the process – it’s been a journey to get here, but I’m glad I’ve arrived at this point. Thanksgiving is really just about being present with the ones you love.
In the spirit of Thanksgiving, here are things that I am thankful for:
A roof over my head
Delicious + nutritious food to eat
Supportive family and friends who make me feel at home
My legs for letting me run races and achieve goals (despite current injuries)
My husband for caring for and loving me
My ability to see and explore the world
For friends that feel like family, and family that feels like friends
For this no-bake vegan pumpkin pie
Have a healthy holiday season with your friends and family – no matter the day, be sure to share something you’re thankful for all 365 days of the year.
Looking for another way to get your pumpkin pie fix? Check out my Pumpkin Spice Chia Pudding – so you can have pumpkin pie all. day. long.
#recipe #veganrecipe #vegandessert #pumpkinpie #nobakerecipe #nobakedessert
No-Bake Vegan Pumpkin Pie
Prep Time: 1 hour
Rest time: 12 hours
Serves: 6-8
Ingredients
- Pie
1 cup (120g) raw cashews - 1/4 cup (60ml) coconut oil melted
- 1 cup (250g) pumpkin puree
- 1/4 cup (60ml) maple syrup
- 2 tsp pumpkin pie spice blend
- 1/2 tbsp molasses (treacle)
- 1 tsp vanilla extract
- 1 tsp bourbon, optional – but highly recommended
- pinch sea salt
Crust
- 1/2 cup (50g) rolled oats
- 1/4 cup (30g) pecans
- 1/3 cup (60g) pitted dates
- 1/2 cup (120ml) water
- 1 tsp cinnamon
- 1/2 tbsp coconut oil, melted
- pinch sea salt
- Instructions
Soak cashews in hot water for 20 minutes.
- In a blender or food processor, add oats, pecans, water, cinnamon, coconut oil and sea salt until it begins to form a dough.
- Press into a parchment lined tart pan. Set aside.
- Drain cashews, and add to the blender.
- Add coconut oil, pumpkin, maple syrup, pumpkin spice, molasses, bourbon, vanilla, and sea salt. Blend until smooth.
- Add pumpkin filling to crust.
- Cover, and refrigerate overnight or until set.
#maindish #thanksgiving #lentil #vegan