No-bake pumpkin pie

Ingredients

(Makes 4 large or 8 small portions)

Graham Cracker Base:
2 cups vegan graham cracker crumbs
1/4 cup coconut oil (melted)

Pumpkin Layer:
2 cups fresh pumpkin puree (steamed and blended or baked in the oven as smashed)
1 tbs SUNSHINE HONEY
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger powder
1/8 tsp ground cloves

“Whipped” Cashew Cream Layer:
1 can coconut cream (chilled in the fridge overnight)
1 cup soaked raw cashews (either overnight or for 1 hour)
2 tsp SUNSHINE HONEY
1 fresh scooped vanilla pod or 1 tsp teaspoon of vanilla extract
½ lemon juice

Directions

Craving a delicious, no-bake pumpkin pie for Thanksgiving? 🥧 This easy recipe is packed with flavor and perfect for a festive dessert.

1. Prepare the Graham Cracker Base:
- In a mixing bowl, combine the graham cracker crumbs with the melted coconut oil until the mixture resembles wet sand.
- Put this mixture as a first layer on bottom of a glass, press lightly.
- Place in the refrigerator to set while you prepare the other layers.

2. Prepare the Pumpkin Layer:
- In a bowl, mix the pumpkin puree, SUNSHINE HONEY, cinnamon, nutmeg, ginger, and cloves until smooth.
- Spread the pumpkin mixture evenly over the graham cracker layer.

3. Prepare the “Whipped” Cashew Cream Layer:
- Scoop out the solidified coconut cream from the chilled can (leaving the watery part behind).
- In a high-speed blender put drained cashew, coconut cream, honey, lemon juice and vanilla. Blend until mixture resembles a thick salad dressing.
- Spread the cream evenly over the pumpkin layer and place in the refrigerator to chill for 30 min.

4. Serve:
- OPTIONAL: Garnish with a whipped cream, sprinkle of cinnamon or a few crushed graham cracker crumbs and drizzle some SUNSHINE HONEY if desired.

Enjoy your simple, no-bake layered pumpkin cake with a drop of SUNSHINE! 🍯