I just googled and found these two simple recipes that I'd really like to try (they are vegan recipes; you can substitute ingredients for non-vegan ingredients or whatever you'd like):
Pure Pumpkin Pievegan, makes 2 pies
8 ounces tofu cream cheese
30 ounces (about 3 3/4 cups) canned Pumpkin Pie Mix (or sub ingredients shown above)
1 1/4 cups soaked raw cashews (soaked overnight in salted water)
3 Tbsp lemon or orange juice (optional - adds a slight zippy undertone)
2 tsp cinnamon (optional)
2 graham cracker pie crusts (or your own recipe)
handful of cashews for garnish
Pumpkin Cheesecake Pievegan, makes 2 pies
16 ounces tofu cream cheese
1 can - 15 ounces canned Pumpkin Pie Mix (or sub ingredients)
1 3/4 cups soaked raw cashews (soaked overnight in salted water)
3 Tbsp lemon juice
2 tsp cinnamon (optional)
2 graham cracker pie crusts (or your own recipe)
handful of cashews for garnish
Directions (same for both pie options):1. Soak your raw cashews in salted water overnight or at least 6 hours. They should break apart easily and be tender to bite when properly soaked.
2. Preheat oven to 375 degrees.
3. Drain your nuts and set aside. Also set aside about 15-20 cashews or garnish. Gather all ingredients and set aside as well.
4. In a food processor, add the cream cheese, pumpkin pie mix (or substitute ingredients), cashews and lemon juice.
5. Blend on high until a creamy mixture is reached. Pulse in additional cinnamon (other spices may be added as well).
6. Pour your puree into your two pie crusts.
7. Swirl and smooth top with fork. Dot on cashews around the edge and center as you'd like.
8. Bake at 375 for 30 minutes. Cool. Place in fridge to firm before serving.
Serving suggestion: Drizzle with warm maple syrup and/or add a swirl of vegan soy or rice whipped cream. OR add a scoop of vanilla Coconut Bliss vegan ice cream. yum!
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