I made another pumpkin recipe for the people who refuse to stop eating it for the next two months (aka, ME). This is mostly raw, vegan, gluten-free, and perfect for those that are not super handy at baking. You just need a powerful food processor, some raw cashews and pecans, organic pumpkin and dates. I made mine without putting any dates in the crust, and while it worked and tasted great, you can add dates to make the crust hold more toppings. If you plan on loading up the top with chocolate chips or a chocolate sauce, then I’d recommend adding 6-8 dates in the crust. I made this a few different ways, one with some rice milk whip cream on top, another with just chocolate chips, and a third with a chocolate sauce that I made with soy milk and chocolate. All three tasted phenomenal!
I lined a 12 cup muffin pan with parchment paper liners to make it easier to remove the pies. The crust will stick to the bottom otherwise, plus the ridges on the liners will add the cool lines around the outside like a traditional pie. I used the “If You Care” large baking cups. They’re unbleached, certified compostable and do not contain chlorine or toxins. Hooray! After the crust is made, I like to let it sit in the fridge for a little bit while I make the filling. This allows it to firm up a bit and hold together much easier.
What dessert are you most excited about for Thanksgiving?