The Very Best (Un) Pumpkin Pie

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)

Crust:

  • 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

Filling:

  • 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

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Just dropping in (with a recipe)

How many licks does it take to get to the center of a tootsie pop? The world may never know, but you could probably have figured it out in the time I’ve been gone! Sorry about that! I guess I’m what you might call a ‘casual blogger’ (aka with my schedule, I will blog when and if I can -but homework comes first!) I’ve been spending my days catching up on homework and sleep. But I have today off, and next week is Thanksgiving break so expect a few more where this came from! I’ve had so many instances where I’ve had something to say, but no time to say it. I actually have a few posts with recipes waiting for pictures and more words, so today I’m reaching into my ‘archives’ to bring you a lovely fall treat!

Well, the day had finally come. Not only were we out of Justin’s Vanilla Almond Butter, but we were all out of Trader Joe’s Raw Almond Butter too!! Oh, what a world, what a world!!!!!

Defeated, I dragged my almond butter-less self to the freezer in search of an easy replacement – Almonds!!!

I will finally make my own Almond Butter I decided. But, as you know, one thing leads to another and pumpkin spice-less ness leads to using cinnamon.

 

Once you add the cinnamon, you have to add maple, its only right.

That scent coming from the food processor…was it fall?

Not exactly.

Pancakes?

Not quite.

French Toast?

Holy bajeezus I made french toast butter. Allll-riiiggghhtt!!! 🙂

French Toast Almond Butter

  • 2.5 C. Almonds
  • 1 T. raw honey
  • 1 tsp maple syrup
  • 1/2 T. vanilla extract
  • 1 tsp maple extract
  • 3/8 tsp stevia (or more maple syrup/honey)
  • 1/8 tsp sea salt
  • optional: 1 T neutral oil, if it needs to come together

Put almonds into a large food processor and blend for a few minutes, stopping to scrape sides if necessary, until the almonds have broken down and released their oils. Add the rest of the ingredients (except oil) and keep blending until you reach a nice, drippy consistency (this will take a while, and its loud -like, really loud, haha ). If you have trouble with it not coming together, add the oil to ‘get things moving’. Thats about it! Use abundantly on your favorite, almond butter-needing foods (or non foods, I won’t judge 🙂 )

You can probably try this in a vitamix too, but be careful. I tried that once, and came thisclose  to overheating it. Safer is a food processor!!!

 

Enjoy!

WIAW: Happy Halloween!!

Spooky Snacks and Healthy Halloween Treats

Thank you to the hostess with the mostest, Jenn!!

Lets see, where shall I begin…

Lots of love from the pumpkin breakfasts!! This one was pumpkin and apple topped with the last of my vanilla Justins almond butter and FROG Jam (Sarah‘s right, it really does go on everything, from curries to oatmeal!)

Now I was out of my beloved Justins, and they were out of stock of AB at Trader Joe’s. What ever was I to do??

I made my own!! Maple-y, cinnamon-y…I call it French Toast Almond Butter–Recipe coming soon!!

I saw this at Whole Foods and just wanted to give it a try…Delish! While I probably won’t buy it often (expensive for a single serving), it was a perfect after-gym snack that I would gladly drink cold or warm (chai latte yes please)!

Because I am a child…Hahaha actually they were giving out free samples of this “baby food” (really its like apple sauce with chia seeds and kale juice) at a walk for farm animals a few weeks ago, naturally I felt the need to hoard a few in my purse for random snackage. Actually I kinda liked it…I promise I’m normal 😉

My super amazing Apple Hill Muffins have made a few appearances, Super delish -and when heated up for a few seconds oh my gosh yum!!!

Another random snack: Microwaved cinnamon apple with pumpkin and almond milk, stevia, more cinnamon, and topped with pumpkin seeds-it was like warm apple pumpkin pie cereal haha

Who says salads are for summer? With roasted root veggies, pumpkin seeds, and a sweet dressing they are good year round! Un pictured is my new favorite lunch salad. I mash avocado with honey mustard and basalmic vinegar, and massage it into some chopped kale. I add pear or apple, cinnamon, sweet potato or kabocha squash, garbanzo beans, almonds, veggies, etc. and top it with some cinnamon and FROG jam. Once it has been all mixed together, the orange starchy veggies mix with the cinnamon and cranberry-ish sauce and I get a mouthwatering, fall salad! Its sooo good!!

that was longer than I expected haha, moving on!

Please excuse the blurry phone pic but I made dinner in a mini pumpkin!! I blended the ‘guts’ (sans seeds) and some of the inside with carrots and almond butter, flavored it all up and added more fillings and had an awesome curried pumpkin soup!! So proud of myself haha!

Kabocha!!! Ahh so good!!!

Three kabochas and two (early) seasonal teas make for a happy Lacey:) I’ve already had the gingerbread, its a little heavenly. Im trying the mocha probably tonight!!

Anyone watch Pretty Little Liars? I jumped a little when I saw this mask at a Halloween store. And then I sent a picture to my other PLL obsessed friend:)

What are your plans for Halloween? I’m stuck at home with homework (oh the joys of weeknight holidays), but no biggie, it was a gloriously overcast day with a 100% chance of rain tonight. Must have discouraged the trick or treaters because it’s getting late and the door bell has only rung 5 times!!

Better for a cozy, quiet night I guess. Oh, by the way…

It’s the Great Pumpkin, Charlie Brown > all other scary movies

Happy Halloween!!!!