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Tag: pumpkin pie

  • Vegan Pumpkin Pie Cheesecake

    Vegan Pumpkin Pie Cheesecake

    For Thanksgiving, part of the tradition at my house is to always have some fabulous desserts. Pumpkin pie is traditional, but sometimes I like to switch it up a little bit with the pumpkin desserts.  I made some pumpkin creme caramel before and pumpkin cakes, and this year I decided that a vegan pumpkin pie cheesecake would be amazing!  Cheesecake happens to be one of my all time favorite desserts after all, so why not combine it with the classic Thanksgiving dessert!

    I have had pumpkin cheesecake before, but it was less pumpkiny and more just cheesecake flavored.  Which there is nothing wrong with, but I really wanted this one to taste like creamy pumpkin pie.  So, there would be plenty of pumpkin and spices in it!  For the crust, usually for my no bake cheesecakes, I use a no bake oat crust, but this time I decided to make a pie crust style one.  Just to kind of go with the pumpkin pie theme.  It was hard to stop sampling!

    Once the cheesecake was all set up, I topped it off with a coconut cream.  I piped mine on, but you could just spread it on if you wanted and it would be just as good! This cheesecake was sooo good!  It tasted like pumpkin pie but in cheesecake form, and the amount of aromatic spices was perfect!  The crust was nice and buttery and crunchy which I loved with the cheesecake as well!  If you are looking for a delicious dessert to make for Thanksgiving consider this cheesecake!

    Vegan Pumpkin Pie Cheesecake

    Makes 1 6 inch cheesecake

    Ingredients:

    Crust:

    • 1/4 cup plus 2 Tbsp organic whole wheat pastry flour*
    • 2 Tbsp tapioca flour (or cornstarch would work as well)
    • 2 Tbsp maple sugar
    • pinch tsp sea salt
    • 3 Tbsp vegan butter (such as Earth Balance)

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup canned pumpkin
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt (or to taste
    • 3/4 cup melted coconut butter

     

    Topping:

    • 1 1/4 cups canned full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1/4 cup plus 2 Tbsp melted coconut butter (not coconut oil), warmed to liquid

     

    Instructions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, tapioca flour,  sugar, and sea salt. Mix in butter and stir (or use your hands and knead) until a smooth dough is created. Press into the bottom of a 6 inch round spring form pan.
    3. Place in the oven and bake for 25-30 minutes or until just starting to brown and set.  Remove from the oven, and let cool completely.
    4. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    5. Pour the filling over the prepared crust and smooth the top.
    6. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    7. Remove from the freezer, and set in the refrigerator while you make the topping.
    8. To make the topping, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).
    9. Pipe or spread the topping over the cake.
    10. un-mold and enjoy!  Store any leftover cake in the refrigerator.

     

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe.

  • Vegan Pumpkin Pie in a Mug

    Vegan Pumpkin Pie in a Mug

    I love a good pumpkin pie.  It is the essential fall dessert, and is actually somewhat healthy compared to many other pies (not that I always care, but I like to get my veggies in sometimes with dessert).  I make it in some form every year whether it be mini ones, or a fancy larger one, maybe with a pecan or apple layer on the bottom. But sometimes I just want a smaller serving of it just for myself for a few days (the mini pies make a lot of servings so those don’t quite count).  Which is where pumpkin pie in a mug comes in!  I had made one about 10 years ago that was really good, but it wasn’t vegan and I have been telling myself ever since that I need to veganize it.

    Well, I finally got around to it this year. I wanted to make something pumpkin pie that was simple and quick with not a lot of servings so I went for it, and it turned out really good!  A good pumpkin pie has to have good texture as far as I am concerned.  I have had a few that seemed overcooked and mealy in texture and I was not a fan.  So I make mine with ingredients that when blended together come out silky smooth like custard.  Which is technically what pumpkin pie filling is. For my filling I use a mixture of organic pumpkin puree (canned is fine too), coconut milk, a little coconut butter and maple syrup with just a bit of maple syrup to sweeten it.  It comes out much nicer than the pie filling I used to make that had eggs and dairy.

    The filling also had to have just the right amount of spices.  I don’t care for pies that have way too much spice so you can’t taste the flavor of the pumpkin, or ones that don’t have enough so it tastes somewhat bland. I feel like I achieved the perfect balance here, and added just the right amount of maple syrup so the sweetness is nice and balanced too.  Plus the maple goes so well with the spices.  I feel like also, because I don’t use any granulated sugar here it helps the pie come out smoother as well.

    I poured the filling into little mugs, it made 3 which is perfect because I could share one and keep 2 for myself!  They baked up beautifully and made my kitchen smell amazing.  The only bad thing about it is you can’t enjoy it until it cools down.  But I got to enjoy some after work which was a win!  I topped it with a little coconut cream and it was perfect!  I really didn’t miss the crust because the filling is my favorite part anyhow.  If you are the same way, definitely give these a try!

    Vegan Pumpkin Pie in a Mug

    Makes 3 8 oz pies

    Ingredients:

    Filling:

    • 2 cups organic cooked pumpkin (canned is ok too), packed
    • 1/3 cup pure maple syrup
    • 3/4 cup full fat organic coconut milk
    • 2 tsp coconut butter
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

     

    Instructions:

    1. Preheat oven to 350F degrees.
    2. Place all ingredients in a high speed blender and blend until smooth.
    3. Pour into 3 1 cup mugs or ramekins, and place in the oven.
    4. Bake until set, about 40 minutes, then remove from the oven and let cool.
    5. Top with coconut whipped cream, and enjoy!