- For the Crust:
- 2 cups Vegan Gingerbread Cookie Crumbs
- 1/4 cup Canola Oil
- 2 tbsp Maple Syrup
- 2 tsp Ground Flaxseed
- Pinch of Salt
- For the filling:
- 2 cups (1 can) Pureed Pumpkin
- 1/2 cup Cashew Butter
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Oil
- 1/2 tsp Cinnamon
- 1/4 tsp freshly ground Nutmeg
- 1/4 tsp Salt
- 2 tbsp Arrowroot
Mix the ground flaxseed with 2 tbsp water and stir until thick.
Combine the cookie crumbs, salt, oil, and maple syrup. Stir in the flax mixture. Press into a greased pie plate firmly on the bottom and up the sides. Store in the freezer to chill.
In a saucepan, set the heat on low and whisk together the pumpkin, cashew butter, maple syrup, and coconut oil. Once the coconut oil is melted, stir in the spices, salt, and arrowroot. Continue stirring until the mixture thickens and sticks to the whisk when lifted. It should be about the consistency of peanut butter.
Spread the pumpkin filling into the chilled crust. Refrigerate for at least 2 hours or until firm. If you are storing overnight, wait for the pie to cool all the way down, then cover with plastic wrap.
This recipe for raw recipe for pumpkin pie was a great inspiration!
Read the blog post where this recipe originally appeared: Vegan Pumpkin Pie Recipe