Into The Pumpkin Patch
For Canadian Thanksgiving a few weeks ago, I made this really delicious pumpkin pie, after searching out many recipes, and having one failed attempt already. Thankfully, a pie by Poemomm on Goneraw looked promising and had rave reviews, so I decided to give it a shot with a few adjustments. I chose to for-go the crust, turning this dessert into a crustless pumpkin cake, topped with whipped cream and pecans. Eat this well chilled, as it does begin to soften and melt quickly - now I'm sure this would be fine when contained in a pie shell, but not cheesecake style like the one I made.
(Recipe adapted from Goneraw.com)
1 cups macadamia nuts
1 cup cashews
1 cup water
½ cup agave
1/4 teaspoon sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups peeled, chopped carrots (1-2" chunks)
In a high speed blender, cream the nuts, water, agave, salt, and spices until smooth.
Add the carrots and continue blending until completely smooth.
Pour into a pie shell or into a spring form pan and chill in the fridge or freezer for a few hours until set.
Top with whipped cream.
Note : I'm going to experiment more with this. It definitely needs some coconut oil to hold up properly in this style.
Carmella's Whipped Cream
1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave nectar
(depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
1 tablespoon lecithin powder*
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
A little drizzle with caramel sauce makes a nice addition 🙂