Recipe for Non-Bake Vegan Pumpkin Pie

Today is World Vegan Baking Day! If I was at home right now, I'd be whipping something up in the kitchen. But since I am still overseas with no access to an oven, I suppose the next best thing is to share a recipe instead :)

This easy vegan pumpkin pie is a lightly spiced dessert with a slight 'cheesecake' tang for Autumn days. It was the last cake I made before leaving for China, and it was a smash with friends. Ironically, it doesn't require baking, and the texture is reminiscent of ice cream cake! The recipe is one that I have amended from this: http://www.fitsugar.com/Vegan-Pumpkin-Cheesecake-Recipe-25927118

Tofu is a surprisingly neutral-tasting ingredient for anything with a creamy quality (like smoothies and my vegan broccoli pesto).

Flaxseed is great for its healthy Omega-3 fatty acids, egg-replacing binding powers, fibre and mild nutty taste, and easily available in organic stores.

The crust is actually a modified version of my raw energy balls :)

Hope you like it!

NO-BAKE VEGAN PUMPKIN PIE

INGREDIENTS

FILLING
1/2 small to medium-sized pumpkin
1 1/3 cup cashews, soaked in water overnight
1 (about 90g) tube of soft tofu
1/8 cup of coconut milk
3 tablespoons of virgin coconut oil
200g coconut sugar / brown sugar (adjust quantity according to preference)
1/3 cup of water
8 tablespoons of fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ginger powder

Can't go wrong with spices!

CRUST
1 1/2 cups raw mixed nuts (any combination you wish. I used walnuts, pumpkin seeds, brazil nuts and almonds)
1 heaped tablespoon cocoa powder
1 cup dates, pitted
1/3 cup dry dessicated coconut
3 tablespoons of raw whole flaxseed
1/2 teaspoon sea salt

1. Cut pumpkin in half, remove seeds and dice into cubes, removing skin. Boil for 20 minutes or until tender.

2. Puree your pumpkin! I did mine one day in advance and stored it in the fridge.

Freshly pureed pumpkin!

Pumpkin puree after refrigeration

3. If your dates are too dry, you can also soak them for several hours or overnight in water.

Soaking the cashews and dates

4. Blend flaxseed to release the oils that will aid in binding your crust.

5. Add ground flaxseed to nuts and blend together until fine.

6. Stir in the rest of the crust ingredients to the flaxseed and nut blend. It should turn into a sticky dough. If it sticks too much to your fingers, add more nuts. If it crumbles too much, add more dates.

7. Press crust firmly and evenly into the bottom of circular baking pan. Set aside.

8. Boil the sugar and water together, stirring often for 10 minutes until a syrupy texture is achieved. (In my case, I managed to make a reduction with the water I drained from the dates, and added more sugar to thicken.)

8. Drain cashews and blend into a fine paste.

9. Add pumpkin puree and the rest of the filling ingredients until smooth and creamy.

 10. Pour the filling into your baking pan.

11. Freeze overnight.

12. Cut into slices and serve immediately.

I created an icing with coconut milk and icing sugar. I tested both options of pouring a thin layer on top of the cake and leaving it to freeze together, and drizzling it over fresh. Both worked out great and it's just a matter of preference and presentation.

Served with frozen coconut milk icing