Pumpkin Filling — Vegan “Cheesecake-Style”
- 2 cups raw cashews, soaked in water 1 hour or in refrigerator overnight, drained
- 11⁄2 cups cooked, unsweetened pumpkin pureed (fresh or canned)
- 2/3 cup high heat canola or grapeseed oil or non-hydrogenated buttery spread (e.g.,
- Earth Balance)
- 1⁄2 cup pure agave syrup or pure maple syrup
- 1 tablespoon fresh lemon juice (optional)
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon each cinnamon and nutmeg
- 1/8 teaspoon ground ginger
In a food processor, blend cashews, pumpkin, oil, agave or maple syrup, lemon juice
(optional), vinegar, vanilla, salt, cinnamon, nutmeg and ground ginger until mixture has
a smooth consistency. (If the mixture seems too thick, you can add almond or cashew
“milk” a spoonful at a time until it thins slightly.) Spoon the pumpkin cashew cream into
the cool pie crust, smoothing out the top. Refrigerate for 1 hour or overnight. Note: This
filling is creamier/more flavorful the next day, so it’s suggested to make the night before.
Recipe is a slight adaptation from Laura Friendly’s Recipe – Gluten- and Dairy-Free