Okay. I know it isn’t Thanksgiving, but I grew a huge gorgeous pumpkin and a kabocha squash in my vegetable garden and I need to make a dessert. And my husband and I celebrated 28 years of marriage last week! Whop! Whop! I’m really excited that I grew and harvested these. I mean, why is this pumpkin ripe already? I always thought they needed a few months to be sweet and ripe enough before we get to eat them, but I’ve never grown one before.
Here it is hanging on a trellis in my front yard with my panty hose!
I’m sure I could make a pumpkin soup with a toasted pumpkin seed garnish on top a dollop of creme fraiche. Maybe I’ll make that too, but first let me get back to the PIE.
I asked my friend Cathy what her fav vegan recipe was and she shared this with me. She told me it is to die for and was happy to let me give it a try. The four of us met at Millennium Restaurant a few weeks ago and I was blown away with their Vegan menu. We had already eaten dinner and just decided to take a drive over to this new place. I loved the bar and atmosphere and loved how things were presented. We opted to share the chocolate peanut pretzel torte. It was divine! The menu described it as having a peanut mousseline, a chocolate-caramel ganache, a chocolate peanut butter bark, salted caramel sauce, and served with a Brother Thelonious Ale Ice Cream (who ever that is…) Of course we had been drinking wine all night and normally I would have had a coffee with it to cut the sweetness. Thankfully, it wasn’t too sweet, just right and couldn’t believe it was a vegan recipe. Nothing bland or blah about it.
Millennium didn’t disappoint. I only wished we had started there in the first place. The food is special and the people are adorable too. Had to take a pic of this guy the pastry chef. Waaay too Berkeley if you ask me.
Back to the pumpkin pie recipe. Well almost… My niece Keri who just recently graduated from USD and got a full time job (good for you Miss Keri) and is eating only Vegan recipes so she should appreciate it. Got to love her. She is one of a kind. Here we are picking her up from the airport a few weeks back. She’s sporting her new coral earrings and necklace we got her for graduation too.
Here’s the pic of the gorgeous peanuty chocolaty caramely vegan dessert from Millennium. It reminds me of my elevated Rice Krispie Munchie Bar dessert that has peanut butter, milk chocolate, dark chocolate, Nutella and tons of butter. Def NOT vegan. I will have to share that recipe next!
Here’s the pumpkin pie recipe as promised. I will also share more pics of it next time I make it.
3 C Cooked pumpkin or butternut squash
½ C Pure Maple Syrup or Agave Syrup
½ C Coconut Milk or use your favorite non dairy milk
4 tsp coconut oil (melted) or can use extra light olive oil
½ t Cinnamon
½ t Ground Ginger
1/4 t ground Cloves
¼ t ground Nutmeg or freshly grated
½ t Maldon Salt
2 T Arrowroot powder
1 t Agar powder
1 t good quality Vanilla
2 C Chopped Pecans or Almonds
½ C Light Brown Sugar
1 T Cornstarch or Unbleached Flour
⅛ C Honey
1/2 t Maldon salt
Directions for Making the Topping:
Chop pecans/almonds coarsely. Put into a bowl and toss w brown sugar, cornstarch/flour, honey and salt. Set aside.
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons of sugar
- 1/2 cup coconut oil, cool enough to be solid
- 6-8 tablespoons of ice water
Directions: In a food processor add flour, salt and sugar. Cover and pulse once or twice. Add coconut oil in spoonfuls on top the flour, cover and pulse 7 or 8 times until well combined. Take cold water and pour into opening of processor while pulsing until moist.
Turn onto parchment paper or Saran Wrap, make a disc shape cover, and put in fridge to rest for at least 20 min.
After 20 min roll out pastry dough onto floured counter into a round shape a little bigger than your pie dish. Place crust into a deep dish pie dish (or whatever you have) and crimp edges with your thumb and pointer finger in a decorative manner.
Place crust into fridge while making filling.
Directions for Pumpkin Filling:
Cut Pumpkin in half and remove seeds. Cut pumpkin in large pieces and place on large baking sheet covered w foil flesh side down for 1 hour until knife inserted easily and pumpkin is cooked. Cool. Remove skin and puree cooled pumpkin in a food processor until smooth. Use left over for pumpkin soup or pumpkin bread. Previous blog recipe here Pumpkin bread
Measure out 3 Cups and place in processor. Add maple syrup, coconut milk, coconut oil, , spices, salt, arrowroot powder and agar powder. Puree until smooth.
Preheat oven to 350 degrees. Remove crust from fridge and pour pumpkin filling into pie shell. Bake for 45 to 50 min. Remove pie from oven and top with pecan/almond mixture. Bake uncovered another 15-20 min until pecan/almond topping is browned and crumbly. Cool for at least a couple of hours before slicing.
Serve with vegan ice cream or non dairy whipped cream. My husband was a happy camper eating this delicious pie on our anniversary.
Altered from recipe Cathy gave me. She found it here recipe
As always please leave a comment or two and don’t be shy about sharing my blog.