I love pumpkin! Love it! Love it! Love it!
Hope you like it as much as I do, and if not, be ready to change your mind.
There are many different recipes on www.likelida.com that have pumpkin in it but today I will make you something very special – a vegan tofu pumpkin pie with pine nuts cream.
I think it even sounds yummy!
But back to the recipe.
It has very soft and silky texture, its sweet enough and the pine nut cream is out of this world – it has it’s unique flavor that will take you to pie heaven.
And since it’s almost Thanksgiving, it’s time to pick the best dessert recipes for your big turkey dinner!
So, please, try mine and don’t forget to raise a glass to the chef.
Let’s start cooking!
We will need:
For the base
1 cup (250 ml.) gluten-free oats
1/2 cup cashews
4-5 table spoons of pine nuts
7 large and sweet dates
1 tablespoon of coconut oil
For the pumpkin layer
300 grams of silken tofu
250 grams of pumpkin pure (canned is fine)
5 large and sweet dates
1/4 cup of any plant base milk (I use soy milk)
1/2 tea spoon vanilla extract
1 table spoon of maple syrup
Cinnamon, ginger, ground cloves (to taste)
For the pine nuts layer
150 grams of silken tofu
1/4 cup pine nuts
3 large and sweet dates
1/4 cup of any plant based milk
1/4 tea spoon vanilla extract
Ginger (to taste)
Warm up your oven to 165C/325F.
Grind pine nuts, cashews and oats. Should be even flour-like consistency.
Add dates and oil.
Should be soft and and slightly sticky.
Spread it evenly in your pie shell.
Make your pumpkin layer by using all ingredients for it.
Should be smooth, then add spices.
Poor over the base then it’s time to make pine nut cream.
Combine all remaining ingredients for it and pour it over the pumpkin cream.
Place it in the oven for at least 35 minutes.
Ready when the edges get a bit darker color and the cream looks thickened. Ready!
Let it cool down and serve! It’s beautiful, it’s healthy and yummy!
Happy Thanksgiving everyone!