Pumpkin pie all the things.
It’s an offshoot of pumpkin spice all the things. It’s fall. And it’s Thanksgiving in two weeks! I’m still debating if I will order our spread this year or prep from scratch as in the past. That we have to see but this pumpkin pie crunch in mason jar will certainly be a part of it. Think comfort food reinvented. Veganized. All the goodness in a jar!
You may have noticed that I am posting more and more recipes on the blog, well it’s lifestyle after all! Cooking is one of the many ways I express my creativity as well as channel my excess energy. I think I got my knack at whipping recipes from my grandma. I remember her telling me back in the day “if you can boil water, then you know how to cook”. I’m not the best cook but you can taste the passion I put in every meal. Probably that explains why my husband still ate the burnt cookie I made him years ago, haha! But really, with experience comes wisdom and with wisdom comes confidence. As I got older, I can throw in several unrelated ingredients and still come up with a decent meal. That’s the beauty of cooking. I taste the food I cook or prepare with eyes closed. Dramatic but that’s how you will appreciate the flavor. I suggest you do the same! (read: how to beat holiday bulge)
So let’s talk about this pumpkin pie crunch. It involves some simmering of pureed pumpkin and coconut milk but other than that, it’s quite an easy recipe to make. While you can serve it as pie (who doesn’t love a pie for Thanksgiving?), I took it up a notch by individualizing the serving with a mason jar. Because why not? Indulge without the guilt this time around! (read: how to transition to vegan lifestyle)
A modern touch to classic pumpkin pie. Veganized and lovingly served in a jar. Indulge without guilt this Thanksgiving!
- 2 cups muesli
- 6 medjool dates
- 1 tbsp crushed walnut and almond
- 3/4 cup raw cashew
- 3/4 cup water
- 1 can pureed pumpkin, 15 oz
- 1 can coconut milk, 13.6 oz
- 6 tbsp maple syrup
- 3 tbsp light brown sugar
- 1/4 tsp pumpkin spice
In a blender, combine muesli and medjool dates. Pulse until they look crumbled. In a round pan, press like you’re a making pie. Put in fridge.
In a blender, crush walnut and almond. You will use this as topping.
In a blender, combine cashew and water until the texture looks creamy.
In a pot, pour pureed pumpkin, coconut milk. Stir.
Pour cashew cream. Add maple syrup, brown sugar, pumpkin spice.
Simmer in low heat. Turn off once it becomes creamy. Set aside and let it cool.
Scoop out and layer over crust. Put in fridge overnight.
Take out pie from fridge. Scoop out and fill in mason jar.
Top with crushed walnut and almond.
:: Take food selfie ::
Will you be preparing something for Thanksgiving?
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