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Showing posts from November, 2016

Pumpkin Barfi Pie

Though I was being lazy to post recipes online of late, I am very much keeping myself busy in the quicknhealthy kitchen :-). This Thanksgiving season, I decided to go a little extravagant to make two desserts. One was the most trending dessert of the season from NYT, Cranberry Curd Tart. For the second one I wanted to stick with my favorite TG dessert ingredient, our local Pumpkin. I also wanted to bring an Indian touch to my dessert (no surprise there!). That is how this classic 'Pumpkin Barfi Pie' originated. The quick baked crust is flour-less, gluten-free, dairy-free and vegan. The filling made on stove top is dairy-free, vegan and sweetened with just enough cane sugar. It can be substituted with coconut sugar or other choice of sweeteners, I just used unrefined cane sugar so that my bright yellow pumpkin color is retained in the dessert. 


Ingredients:
For the crust:
Almond powder - 1 cup (3/4 cup almonds ground in a coffee grinder of dry blender)Dried shredded coconut - 3/4…