Cashew Cream and Pumpkin Butter Pies

Everyone has traditional foods that define the holiday for their family.  Traditional pumpkin pie and whipped cream are a typical part of the Thanksgiving tradition, but food allergies to eggs and milk often remove this dish from the menu. 

An alternative is to make pumpkin butter and a cream based sauce made from cashews. 

Pumpkin Butter

Pumpkin pie is loaded with eggs, dairy, and wheat.  This option is vegan and wheat-free. 

Two 15 ounce cans of unsweetened pumpkin puree

3/4 cup sugar

3/4 cup apple cider

3/4 cup maple syrup

1 1/2 teaspoon cinnamon

1 1/2 teaspoon ginger

Preheat oven to 350 degrees   Place all ingredients a large casserole dish and stir to blend.  Place casserole dish into the oven.  Stir every 15 minutes until the pumpkin butter has thickened over a period of 1 1/2 hours.  Allow the pumpkin butter to cool and place in an airtight container.  Refrigerate.

Cashew Cream

1 cup of raw cashews

½ cup of water

1/8 teaspoon of sea salt

1 teaspoon of vanilla

2 tablespoons of white, granulated sugar

Place raw cashews in a bowl and cover with water for about 3 hours.  Drain water from cashews.  Place cashews in a food processor with water, salt, vanilla, and sugar.  Process until smooth, scraping the sides periodically. 

The left over pumpkin butter and cream will be a great addition to oatmeal in the morning.