Vegan No-Bake Pumpkin Pie (Gluten-Free)
Place dates, walnuts and salt in a food processor.
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Blitz until you get a crust that easily sticks together but still has some texture.
2
Press along the bottom and sides of a pie dish.
3
Place cashew nuts, pumpkin purée, maple syrup, vanilla and cacao butter in a food processor.
4
Whizz until completely smooth.
5
Transfer the filling into the crust and place in the fridge for a few hours to firm up.
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Top with coconut whipped cream, if desired.
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Full recipe on rhiansrecipes.com
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