Recipe: Coconut Pumpkin Pie

I’ve really been enjoying this fall weather here in Southern California, or at least what fall weather we do get.  Last weekend it hit 86. So much for fall I guess.  But the small amount of fall weather has got me craving anything and everything pumpkin, as if you didn’t already notice from these two pumpkin recipes I shared recently here and here.  Luckily we got a sugar pie pumpkin in our CSA box a couple of weeks ago. Cha-ching!  And the only good thing to do with fresh pumpkin in my book is make a pumpkin pie. 

I usually make my own doughs and crusts, but I had a store bought whole wheat pie crust in the freezer that needed to be used.  If you wish to make your own whole wheat pie crust, here is a good recipe I posted earlier this year from the strawberry rhubarb pie I baked for my sister-in-law.

For a yummy coconut topping, I found coconut cream at Trader Joe’s, but if you don’t live near a TJ’s, it may be more difficult to find.  Don’t fret, you can “make” your own coconut cream, by buying full fat coconut milk, refrigerating it overnight (or at least six hours) and separating the coconut water from the cream (which it naturally does by chilling).  Here is a good step by step for you from Oh She Glows.  You may also be wondering where my whipped cream topping is since it’s not in any of the photos.  Well I made a whipped cream mistake and overwhipped the cream.  I ended up pseudo saving it after the fact by freezing and scooping it out like ice cream.  Oh well.  It tasted yummy all the same.

Coconut Pumpkin Pie

Adapted from Julia’s (Vegan) Kitchen
 
Filling Ingredients
1 1/2 c roasted pumpkin puree
1 c coconut milk
1 c honey (or to taste)
1 tbsp cornstarch (or arrowroot)
1/2 tbsp freshly ground cinnamon
3/4 tsp ground ginger
1/2 tsp freshly ground allspice
1/4 tsp freshly ground cloves
1 tsp vanilla extract
1 tsp salt
3 large eggs 
 
Whipped Cream Ingredients
1 can coconut cream
1-2 tsp honey
1/4-1/2 tsp vanilla extract
 
Preparation
Preheat oven to 350 degrees Fahrenheit.  Combine all filling ingredients except the eggs in a high speed blender or using a mixer.  This way you can safely taste for your sweetener and add more if desired.  Then add in the eggs and mix until just combined.  Pour the filling into your pie shell and bake for 50-55 minutes, until the edges are set and the center jiggles slightly.  The pie will set as it cools.
 
Once the pie has cooled, make your whipped coconut cream.  Simply use a stand mixer or bowl/hand mixer and whip until it forms stiff peaks, just like you would with dairy cream.  About halfway through the whipping process, add your sweetener and vanilla to taste.  Do not overbeat your cream like I did.  It completely fell and started to separate.  Also be sure not to top your pie with the cream while the pie is still warm, otherwise the cream melts away into liquid.  If you make your whipped cream ahead of time, store in the back/bottom of the fridge where it stays the coolest and re-whip if necessary before using.

Recipe: Whole Wheat Pumpkin Muffins

I’ve been craving muffins lately and now that it has cooled down enough for me to turn on the oven, pumpkin seemed the perfect welcome to the fall season.

The combination of applesauce, pumpkin and yogurt keeps them very moist.  Just one glance at the ingredient list will show you that these are healthy enough for breakfast, lunch, dinner or any snack in between, plus they’re yummy enough for dessert!  The perfect muffin.

Whole Wheat Pumpkin Muffins

Slightly Adapted from 100 Days of Real Food

Yield: 12 standard muffins or 36 mini muffins

 

Ingredients

1 1/2 cups whole wheat flour

1 tablespoon pumpkin pie spice blend

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 cup honey

1/3 cup applesauce

1 cup pumpkin puree

1 cup plain whole milk yogurt

 

Preparation

Preheat the oven to 350 degrees F. Line a muffin pan with liners or spray/rub with coconut oil and set aside.

Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and applesauce. Mix together until well combined. Fold in the pumpkin puree then the yogurt. Do not over mix. Pour the batter into the muffin pan so it’s evenly distributed.

Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes for both standard muffins and mini muffins. Store at room temperature or freeze for a rainy day.

Recipe: Raw Pumpkin “Cheese” Cake

One of my go-to healthy desserts turned any time snack is this Raw Lemon Raspberry Cheesecake I found on Rawified.  Now for anyone not into eating raw, be forewarned, this is not your typical cheesecake.  In fact, there is no cheese.  But, don’t stray either, my cheese loving husband enjoys this dessert too, just don’t call it a cheesecake.  Call it a delicious concoction of yummy goodness!

I usually do make mine pretty close to the original recipe, with lemon filling and a berry topping.  Turns out this weekend I didn’t have any lemons or berries.  But I did have a few oranges I got from work and some pumpkin puree.

Raw Pumpkin “Cheese” Cake
 
Adapted from Rawified
 
Crust Ingredients
1 cup raw walnuts
1/2 cup raw almonds
2 tbsp honey
1-2 tbsp water

Filling Ingredients
2 cups raw cashews
1/4 cup raw honey or agave
1/4 cup coconut oil, melted but not hot
 2 oranges, zested and juiced
1-2 tbsp water

Topping Ingredients
1 cup pumpkin puree
2-3 tbsp honey, to taste
2 tbsp soy milk (almond or other alternative milk is fine too)
2 tbsp coconut oil, melted but not hot
1 tbsp pumpkin pie spice
 

Preparation
For the crust: put the walnuts and almonds into your food processor and grind well.  Add the honey and about1 to 2 tbsp of water to make a workable dough.  Line an 8 inch diameter cake pan or glass baking dish with plastic wrap then grease with coconut oil – this keeps the cheesecake from sticking to the pan if you decide take it out later (I don’t take it out, I use a square glass baking dish and just cut out pieces as I go).  Press the nut mixture into the pan to form the crust and place in the freezer to set while you make the filling.

For the filling: grind up the cashews in the food processor until a flour like consistency is reached.  Add the honey, coconut oil, orange juice and zest, along with 1 or 2 tbsp of water then blend until smooth and creamy.  Take your crust out of the freezer and spread the cheesecake filling on top of it using a spatula.  Place back in the freezer to set while you make the topping.

Using your food processor, puree the pumpkin puree, honey, soy milk, coconut oil and pumpkin pie spice until slightly melted and at a smooth consistency.  Again, take out your cake pan and pour the pumpkin sauce on top of the cheesecake filling.  Let the cheesecake set for about an hour or two in the freezer, then move to the fridge for storing before serving.
 
Note: I don’t clean the food processor between each layer, I just make sure to get as much as I can out before I start the next layer.