NuCulture original recipe #12 – NuCulture Guilt-Free Pumpkin Spice Creamy Cashew Spreadable Dessert Pie (Seasonally available – October-January)
The holidays are a perfect time to share treats with loved ones. Here’s a guilt-free treat you can share. We used our Seasonal Pumpkin Spice Creamy Cashew Spreadable Dessert to make a tasty Pumpkin Pie. When it tastes this good, you can’t go wrong — Happy Holidays from Team NuCulture!
Vegan Pie Crust
(From Vegan Fusion Cuisine 10 day Chef course taught & written by Chef Mark Reinfeld)
INGREDIENTS:
- 2 cups spelt flour or rice flour
- 1/8 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp cardamom powder
- 1/2 cup Earth Balance, or vegan shortening
- 4-7 Tbsp cold water, or unsweetened soy milk
DIRECTIONS:
Preheat oven to 350°F. Place dry ingredients together in a large mixing bowl and whisk well. Add Earth Balance and mix well. Slowly add water and mix well. Form into a ball. Dough should be moist but not wet, and flaky but not dry. Roll out with a baking pin on a clean dry surface or place between two sheets of parchment paper to roll out. Press into the bottom of a 10” spring form pan or pie pan. Prick the bottom several times with a fork to allow air to come through and prevent the crust from buckling. Bake for 10 minutes.
NuCulture Pumpkin Spice Pie Filling
- 8 oz tub of NuCulture Pumpkin Spice Creamy Cashew Spread
- 2 egg replacers
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
- Pinch cardamomDIRECTIONS:
Beat egg replacers with sugar on high for 3-5 minutes. Add the remaining ingredients and mix until smooth. Pour into baked pie crust. Bake for ~1 hour at 350°F or until done in the center.Topping:
Top with your favorite ‘whipped’ topping.
We like this one: www.minimalistbaker.com/how-to-make-coconut-whipped-creamShare your ideas or favorite pairings at www.Facebook.com/NuCulture.
Recipe ©2015 NuCulture Foods.
#PumpkinSpicePie #MarkReinfeld #MinimalistBaker #VeganPie #VeganDessert #NuCultureFoods
