About Me

My Photo


Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, October 23, 2012

Scraps and Snippets ~ Gingerbread Pumpkin Pecan Pie ~ Vegan MoFo #17


This Gingerbread Pumpkin Pecan Pie inspired folks to eat pie for breakfast and even lick plates. Okay. The plate licking was the other pumpkin dessert but I'm pretty sure she licked this platter clean, too. I don't even like pumpkin pie and I must say it was pretty tasty.

You have to make this the day before or at least 6 hours in advance for it to be nice and set up. You also need to plan ahead and soak your cashews at least an hour.

You can grind up other Vegan ginger cookies, but I'm kind of a cheapo and try to do it myself where I can. So. This is what I did. I made my own, let em cool and processed them into crumbs and added a TBSP or two of coconut oil and pressed it in the pie pan.


Ginger Cookie Crust:

350 degrees, 10-12 minutes

1/3 Cup Coconut Oil

1/3 Cup sugar
2 TBSP molasses
1 Cup flour
1/4 tsp salt
1/2 tsp almond extract
1 tsp cinnamon
1/2 tsp ginger

Mix. oil, sugar, molasses, ginger, cinnamon, salt and almond extract together. When well incorporated add flour. Divide dough into 12 -16 cookie sections, Bake at 350 for 10-12 minutes. Remove from oven. Let cool. When cool place all the cookies in a food processor and whir. Add 1 TBSP coconut oil. Blend together. Press mixture between your finger and thumb. If it holds together it's ready and needs to be pressed into the pie pan. If too crumbly add 1 more TBSP of coconut oil and repeat. Once ready, refrigerate until needed. .


Pecan Pie Layer:


1/4 Cup maple syrup
20 Dates
1 Cup pecans
1 tsp vanilla
1 TBSP coconut oil
1 pinch of salt.

Whir this in a food processor until incorporated. Leave it a little textury  Dollop/dump this into the bottom of the pie shell and replace into the fridge to cool.


Pumpkin Layer:


1 Cup drained soaked cashews
1 12ish ounce package Mori nu silken tofu
3 TBSP coconut oil
10 dates (reg sized if you use Medjool use less)
1/2 Cup brown sugar
2 TBSP cornstarch
3 TBSP powdered sugar
2 tsp vanilla
1/4 tsp salt
1 Cup pureed pumpkin (not pumpkin pie filling)
1/2 tsp ginger
1/2 tsp nutmeg
3 tsp cinnamon (this is cinnamony but is balanced by the pecan layer. If you want to cut back on the cinnamon you can) (Vietnamese is so good)

Whir all this in a food processor. Feel free to use the same one with the pecan dregs still within. When it's incorporated and smooth pour it over the pecan layer and return to refrigerator.

Serve with Vegan ice cream or whipped cream. (Coconut whip is amazing...just sayin) This little sucker will be attending Thanksgiving dinner with me.





No comments: