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.
1 cup water
½ cup agave
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups peeled, chopped carrots (1-2" chunks)
Note : I'm going to experiment more with this. It definitely needs some coconut oil to hold up properly in this style.