This delicious pumpkin pie contains no eggs or dairy, but shh! no one will notice the difference; it's been kissed by a vegan (angel).
Ingredients:
- 2 cups pureed pumpkin (or canned) See our recipe for making homemade pumpkin puree
- 3/4 cups cashew butter
- 1/2 cup natural granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 Tablespoon arrowroot powder or tapioca starch
- 9-inch homemade or ready made pie crust
Preheat the oven to 350 degrees.
Combine the pumpkin puree in a food processor with the other ingredients, with the exception of the pie crust. Blend until smooth. Pour the mixture into the pie crust; bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Slice and enjoy!
Local Green Circle, November, 2009