這個 全素免烤南瓜派 也是前一陣子我在瘋南瓜時的產物 (笑) 它沒有蛋、沒有奶製品,而且也不需要烘烤!Want some last-minute Halloween sweets? This Vegan No-Bake Pumpkin Pie is the one for you! It's creamy with a spicy-undertone, which I enjoy very much, even a little bit addicted. It's easy to make and perfect for the holiday season.
Roughly chop the pitted dates in a food processor first, then add other ingredients for the base and continue to process until all chopped and combine. Add some water to help binding if the mixture is too dry.
Press the base mixture into the pan to make a crust, then place it in the freezer while we make the filling.
To make the pumpkin filling
Blend all ingredients in a blender (or good food processor like the one I used in the video) until all incorporated.
Take the pan from the freezer and pour the filling mixture into the pan. Slightly wiggle to make the top smooth and gently drop the pan against the counter a few times to remove the air bubbles.
Cover the pan and place in the freezer for 3 hours or in the fridge for a least 6 hours or until set.
Remove from the pan, add some whipped coconut cream and shredded dark chocolate on top. Slice and enjoy!