Thursday, November 14, 2013

Thanksgiving Date-kissed Vegan Pumpkin Pie with Cashew Cream

This post cracks me up! I originally wrote it almost a full year ago but never published it. The photograph even has my old blog URL on it. But who cares? Now is the perfect time to share this recipe with you.

Date-kissed Pumpkin Pie or Date-kissed Pumpkin Mousse
serves 8

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1 prepared pie crust (I use the Wholly Wholesome Graham Cracker Pie Crust)
12 ounces silken tofu, firm or extra firm
1 15 ounce can pumpkin puree
1/2 cup date paste (see below)
2 Tbsp maple syrup
1 Tbsp vanilla extract
1 Tbsp pumpkin pie spice

Preheat oven to 350 degrees if you are making the pie.

Open tofu package and drain out the water.

Place tofu, pumpkin, date paste, maple syrup, vanilla and pumpkin pie spice in a blender or food processor and blend until smooth, scraping down sides of container as necessary.

Pour into pie crust and bake for 50 minutes. Top should be lightly browned. Remove from oven, let cool and serve with Cashew Cream.

If you are making Pumpkin Mousse, simply transfer mixture from blender or food processor to individual serving dishes and refrigerate until ready to serve.

Cashew Cream
makes about 4 cups (enough to serve with at least 3 Pumpkin Pies)

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2 cups cashews, soaked in water and then drained
1 cup pitted dates
1 1/4 cups unsweetened almond or soy milk
1 Tbsp vanilla

Place cashews into a bowl. Cover with cold water and let soak for 1 hour.

Place dates and alternative milk into a bowl and let soak.

Drain water from cashews. Place cashews, soaked dates with their milk, and vanilla into a blender or food processor and blend until smooth, scraping down sides of container as necessary. Transfer into a container and refrigerate until ready to serve.

Date Paste

HOW TO MAKE DATE PASTE with a High Powered Blender or Food Processor
Yield: Roughly 2 cups of Date Paste. You can freeze what you do not use.

Remove pits and stems from roughly 20 Medjool dates. Place in a medium sized bowl. Cover with hot water. Soak until dates are soft. Remove dates from the soaking water, reserving the soaking liquid. Place dates in your blender or food processor. Add some of the soaking liquid--anywhere from a few tablespoons to 1/2 cup, it really doesn't matter.

Puree your Dates until they have become a thick whipped and creamy texture. Place your date paste in an air tight container and store in the fridge or freezer.

We're hosting and I'll be posting my complete meal plans for this Thanksgiving within the next few days.

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