PLANTSTRONG Pumpkin Pie and PLANTSTRONG Pumpkin Parfaits (nut free)

Directions

PLANTSTRONG Pumpkin Pie

1. In a blender or food processor - blend the dates until finely chopped. Add the Rip’s Big Bowl Banana Walnut Cereal to the dates in the food processor and blend until well combined - slightly chunkier than graham cracker crumbs.

2. In a pie plate or a springform pan - press the date/cereal mixture into the bottom of the pan - reserving 1 cup of crumbs to add to the top later. Once you have pressed the crumbs into the bottom of the pan - you will add the plant-milk ¼ cup at a time - slowly pouring the plant-milk over the crust to evenly saturate the crust with plant-milk. Bake the crust at 400 degrees for 20 minutes. Allow the crust to cool completely in the pan.

3. Soak the cashews in hot water for one hour.

4. Drain the soaked cashews.

5. In a blender or food processor add the drained cashews, dates, pumpkin puree, plant-milk, oat flour, pumpkin pie spice, and vanilla extract and blend until smooth.

6. Taste your mixture and adjust if necessary. You can add more spices, sweetener or plant milk if needed. Your mixture should be spreadable - not pourable.

7. Spread the pumpkin filling into the cooled crust and refrigerate for at least one hour before slicing.

8. Slice, serve and enjoy!

PLANTSTRONG Pumpkin Parfaits (nut free)

1. Wrap the tofu in a cheesecloth or a flour sack towel and place in a colander to drain over a bowl for at least one hour - best if left to drain in the refrigerator overnight. Do not skip this step.

2. Combine the crumble ingredients in a blender or food processor and pulse until crumbly. Then set aside.

3. Combine the pumpkin ingredients in a blender or food processor and blend until smooth.

4. Layer the pumpkin mousse in a jar or cup with crumble mixture.

5. Refrigerate for one hour, then serve and enjoy!