| Prep Time | 480 minutes |
| Passive Time | 35 minutes |
| Servings |
|
Ingredients
- 1 cup cashews (raw)
- 1 can full-fat coconut milk
- 1/2 cup pumpkin puree (organic)
- 1/4 cup maple syrup (+ 2 tbsp )
- 1 tsp pumpkin pie spice
- 1 tbsp vanilla
- 1 cup whipped coconut cream (optional)
- 1/4 cup pecans (chopped, optional)
Ingredients
|
|
Instructions
- One day before serving, pour the cashews and coconut milk into a bowl. Cover and place refrigerator overnight.
- Pour cashew mixture into a Vitamix blender. Add pumpkin puree, 1/4 cup of maple syrup, vanilla and spice. Blend until smooth and fluffy.
- Spoon mixture into small serving glasses. Cover and refrigerate until ready to serve.
Optional nut and cream toppings
- In a small saucepan, heat 2 tbsp maple syrup and pecans together, cooking just until syrup begin to bubble. Remove from heat and allow to cool.
- To serve, place a dollop of coconut cream atop each pumpkin pie. Sprinkle with pecans.
- To make whipped coconut cream: refrigerate a can of coconut milk overnight.
- Open can and remove just the thick, creamy portion. Save the coconut water (perhaps for a smoothie!).
- Transfer cream to a bowl, whip with an electric mixer until fluffy. Sweeten with a tablespoon of maple syrup or raw honey, if desired.
Like this recipe? Visit YuriElkaim.com for more simple and healthy recipes that boost energy, burn fat, and taste amazing.
