Thanksgiving! You’re here!
I don’t have time to post much, since I’m going on six hours of cooking and I’m not even close to done.
All I have to say is…make this. Do it now. It’s easy. And PLEASE stick around for our insanely awesome no bake, soy-free, gluten-free pumpkin pie recipe, coming soon!
4-5 cups cubed crusty bread (I used a mix of ciabatta and French bread)
1 cup pureed pumpkin
1 1/4 cup coconut milk
3/4 cup raw cashews
1/2 cup sliced almonds
1/2 cup raisins
2 tsp pure vanilla
2 tsp cinnamon
- Blend together all ingredients except bread, almonds and raisins until smooth
- In a greased casserole dish, pour in bread cubes, almonds and raisins
- Pour pumpkin mix over bread and then cover and refrigerate overnight
- The next morning, remove cover and bake at 400 degrees for 30 minutes