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Pies are a special part of the holiday season. We love pumpkin pie, and usually make it several times throughout the winter months. Whenever you make it, this pie has a nice texture and good flavor.
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I usually tell people who are celebrating their first plant-based holiday to season the pie the same way they always did in the past, that way it will be more familiar to your family and the transition will be smoother. For a richer pie, just decrease the water to 1/2 cup and increase the coconut milk to 1 cup.
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1/2 cup raw cashews
1/2 cup water
1/3 cup evaporated cane sugar or brown sugar
1/4 cup cornstarch
1/2 cup pure maple syrup
1 tsp vanilla
1 tsp cinnamon
1/4-1/2 tsp ginger powder
1/2 tsp salt
1 15 oz. can Libby’s Pumpkin
1/2 cup full-fat coconut milk
any other spices that are special to your family