About a month ago the leaves turned and since then have all fallen off the trees....the cold started to set in...yup, its Fall in the north - actually, before I know it, there will be snow on the ground. This morning it was 1C when I woke up! Ahhhh!
Anyway, this time of year has me craving things like squash, yams, carrots, apples, and cinnamon, so I enjoyed them in simple preparations in addition to a few "pumpkin pie" flavoured treats. I use maple syrup in both recipes for a few reasons - I love the flavour, it is a natural sweetner, and since I live just north of maple syrup country, it is abundant here!
Pumpkin Pie Bars/Cake
3 cups carrot pulp
1 1/2 cups pecans
1 cup pitted, packed dates
2 tbs maple syrup
3 tsp pumpkin pie spice
1/4 tsp sea salt
In a food processor, crush the pecans down to crumbs.
Add the remaining ingredients and process until smooth.
Spread into a pan and chill.
1 cup cashews
¼ cup maple syrup
¼ cup water
Blend until smooth and creamy in a high speed blender. Spread over pumpkin bars. Sprinkle with extra cinnamon (optional). Chill.
Layered Cake: Spread half of the cake "batter" into a pan. Spread with 1/2 of the frosting. Spread the rest of the cake on top and spread with remaining frosting. See?! So simple! 🙂
Pumpkin Pie Ice Cream
1 cup carrot juice*
½ cup packed young coconut pulp
½ cup cashews
¼ cup maple syrup
¼ cup agave
1 ¼ tsp pumpkin pie spice
½ cup chopped pecans, mixed in at the end.
Blend all but the pecans together until smooth and creamy.
Chill in the fridge and then run through an ice cream maker
OR freeze in an ice cube tray and then blend until smooth and frosty.
*Note: I like it with all carrot juice, but if you find it too "carroty", use 3/4 c juice and 1/4 cup water.
So there ya have it...two new takes on pumpkin pie! Yumm yum in my tummm!