Why Hello out there!!!
Have you missed me?
I’m sorry I missed Thanksgiving break, and all of the Thanksgiving WIAW, and really just November in general…
I made you guys a pie!! Okay, its a little late for a pumpkin pie, but this one is totally different.
Its the fourth pie I made, and the best
First I tried a chai-spiced pumpkin pie on a gingerbread crust -good, but not amazing
Next was a more traditional pie (actually my mom made it) on a sweet, banana-y crust -again delicious, but a little too spicy and a little to banana-y
Third up I actually followed someone else’s recipe to make mini pies for a vegan thanksgiving demo my mom was doing. They were kick butt amazing, but definitely not healthy, or my own recipe. Plus they had coconut milk and my mom can’t eat that – I want my mom to be able to enjoy my cooking!!!
I was in search of a wholesome crust, lower sugar, coconut and tofu-less pie that still held up and was amazingly delicious.
I realized this was possible when I began to think about my other favorite roasted orange veggies -they encompassed fall flavors, and were sweeter and richer than pumpkin…
I found a perfect pie recipe
Who knew all I needed to really do was leave out the pumpkin?
Side note, is it ironic that all season I’ve been putting pumpkin into e-ver-y-thing, but when it comes to what I’m supposed to use pumpkin for-I leave it out?
Now, I can’t take full credit for this recipe, it was very much adapted. The crust is hardly my own, just a few minor changes to the original recipe-but it is sooo good! It tastes totally like shortbread. And the pie is gorgeous! Rich, thick, bright orange (not brown-orange like many pumpkin pies), and delicious with a dollop of coconut ‘cool whip”
The Very Best (un) Pumpkin Pie
adapted from Emily Webber’s Perfect Vegan Pumpkin Pie (www.emilywebber.com)
- 1 C. oat flour
- 1/2 C. Raw almonds
- 1/2 C. Pecans
- 1/2 C. pitted dates
- 3 T. applesauce
- 2 T. roasted almond butter (can use raw, but I love the toasty flavor of grind-your-own roasted)
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 2-3 T. xylitol, erythritol, or cane sugar
- 2 C. roasted carrot-kabocha puree*
- 1 C. soy nog (or egg nog, or nondairy milk of choice)
- 2 T. agar-agar flakes
- 1/4 C. hot water
- 1/3 C. sugar (add more if not using nog)
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 1/3 c. cornstarch plus 1/4 c. cold water
*for carrot-kabocha puree: Roast some kabocha squash (w/o oil, cut up and put in roasting pan w/ a little water and bake at 425 for 45-60 minutes), allow to cool and remove squash from skin. Seperately, roast carrots in the same manner as squash (needs less time, do until soft) and allow to cool. In a vitamix, blend equal parts roasted carrot and kabocha squash (minus skin). Results in a rich, sweet, bright orange puree that will do everything your slightly bland pumpkin puree does, but better!!
Preheat oven to 350°. Combine all crust ingredients (except sugar) and processes into a dough. Add sugar and pulse a few times to mix it in. Press into a lightly greased pie pan and use your fingers to crimp the edges into a pretty design. Bake for about 15 minutes, then take out and let cool for a few minutes. Meanwhile, soak agar in hot water for 15 min. Using a high powered blender, blend puree, soy nog, agar, sugar, salt, and spices until creamy. Pour into a sauce pan and cook on medium, whisking in cornstarch/water mixture and cook for 10-15 minutes or until thick. Pour filling into pie crust and chill overnight or until ready to eat pie! (no extra baking required!)
This pie has been instagrammed for Thanksgiving no. 1
topped with coconut whip cream that didn’t whip, and a pecan stolen from another pie for Thanksgiving no. 2
and eaten for a pre-lunch (before 11 am, I might add) snack post photo-shoot
I can’t get enough of this pie -its amazing!
So, what are you waiting for -theres always room for pie