November 27, 2013

Pumpkin No-Bake Pie With a hint of Ginger & Cacao

This Thanksgiving, I am making a no-bake pumpkin pie, which is plant-based, gluten free and dairy free as well. Cooking as such is involved only to roast the pumpkin, and then it is just your blender and refrigerator that needs to be at work :-) This is inspired by a recipe from Tropical Traditions. The pie filling turned out to be too good that I had to keep the pie away from the 2 foodies at home so I have a full pie for TG :-).




Crust 

  • Raw walnuts -1 cup
  • Dried shredded coconut - 1 cup
  • Raw almonds - a handful
  • Fresh grated ginger - 1 tsp
  • Dates - 2-3 
  • Himalayan salt - a pinch
  • Virgin cold pressed coconut oil - 1 Tbs. 
  • Raw cacao powder - 1 Tbs.

  • Powder the nuts using a dry blender or food processor.
  • Continue pulsing after adding the dates, salt and ginger till everything forms sort of a dough.
  • Transfer to a bowl, mix in coconut oil and cacao powder and slightly knead the dough.
  • Grease a 9 inch pie dish with a pat of coconut oil and press the dough into it. 
  • Keep in freezer for for 30 minutes. Remove and keep refrigerated till you make the filling. 




Filling

  • Sugar pumpkin - 1 1/2 cups - Roasted and puréed (see notes)
  • Fresh homemade coconut cream - 3/4 cup (see notes)
  • EV Coconut oil - 1/2 cup
  • Coconut palm sugar - 1/2 cup
  • Fresh grated ginger - 1-2 Tbs (taste and adjust while blending) 
  • Nutmeg/Cinnamon/Cloves- 1/4-1/2 tsp each (taste and adjust while blending) 
  • Himalayan salt a pinch
  • Raw cacao paste - 1/4 cup (see notes) 

  • Grind everything except cacao paste in a high speed blender till nice and creamy. 
  • Reserve 1/4 cup of the filling and fill the rest in the prepared crust.
  • Melt the cacao paste in a small bowl over warm water. Remove and add the reserved filling and mix well.
  • Add 4-5 dollops of the cacao pumpkin mix on top of the filling. Using a knife, make nice swirls. 
  • Tap slightly to let any air bubbles escape.
  • Cover and keep in freezer for about 30 minutes. Remove and keep refrigerated till ready to serve.
  • Slice and enjoy with family and friends :-) 




Note 1: To roast pumpkin - cut the pumpkin into quarters and keep cut side up on a cookie sheet in your toaster over at 400 degrees for about 45 minutes. Let it cool before pureeing.

Note 2: To make fresh coconut cream - Make about 3 cups of homemade coconut milk (recipe here) and refrigerate overnight and cream will separate on top. Just remove it using a spoon.

Note 3: I buy my raw cacao paste here. You can also just use 2 Tbs of raw cacao powder mixed with 1 Tbs. of coconut oil instead. 

Sharing this on:
Wellness Weekend
Healthy Vegan Friday

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