1 32oz (4 c.) canned pureed pumpkin (not pumpkin pie filling as it has sugar)
Note: Any baked squash like kabocha has a sweeter taste than pumpkin. I prefer but canned is available during winter. You can use a mix of baked squash to equal
4c.. squash like butternut, kabocha or acorn
6 chopped seedless Medool dates ( I buy in bulk at Winco)
1c. soy or similar beverage
1t vanilla
1/2t pumpkin pie spice or a combo of cinnamon, nutmeg, cloves or allspice. Anything you like in pumpkin pie. A little grated ginger would be nice.
Blend in vitamix until creamy. Add a little more beverage if too thick for scooping into baking ramekins like above. Not runny though.
Evenly pour into 6 ramekins. Sprinkle with topping. Place on a cookie sheet. Bake for 20-30 min or until topping gets golden. IServe with a tablespoon of vegan ice cream. .
Topping:
1/3c organic rolled oats
3 chopped whole Medool dates without seeds.
Blend in small cuisinart until they resemble small crumbs. Sprinkle 1T on top of each filled ramekin.
