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A Raw Pumpkin Mousse Pie With A Coconut Whipped Cream By GreenChef Heather Pace
Posted By Heather Pace On June 20, 2012 @ 12:44 am In Full Recipe List,Recipes / Desserts,Recipes / Raw | 4 Comments
Photographer Heather Pace
For Canadian thanksgiving, I made mini vegan pumpkin pies. For years I’ve made raw pumpkin pies, trying sweet potatoes, pumpkin, squash, carrot juice/nut combo – but I have to say, I prefer this cooked style. Enjoy it with a big dollop of the coconut whipped cream that I featured in my previous recipe post.
What’s so great about this pie? First, there are no nuts in the filling, making it far easier for me to digest (and good digestion is the name of the game for me these days more than ever). Instead I’ve used the natural creaminess of the cooked pumpkin along with healthy raw ingredients to create a delicious pie.
Secondly, this is a low glycemic dessert, using a small amount of coconut sugar in conjunction with stevia to sweeten it.
What makes it a “mousse” pie? I’ve suped it up with irish moss and coconut oil to give it a light, fluffy moussey texture. In fact, I’ve made this a few times already, that’s how much I like it, and it holds well as a cheesecake and as a simple mousse/pudding too! Whatever you choose, I’m fairly certain you’ll enjoy :)
Pumpkin Mousse Pie Cooked Vegan
For the Crust
1 1/2 cups macadamia nuts
1 cup shredded coconut
3 tablespoons coconut sugar
3 tablespoons lucuma
1/4 cup softened raw butter, diced (or try it with coconut butter)
1/2 teaspoon vanilla
1/8 teaspoon himalayan salt
For the Filling
2 1/2 cups cooked, packed pumpkin**
3/4 cup irish moss gel*
7 tablespoons coconut nectar or maple syrup
4 drops stevia
1 1/2-2 teaspoons cinnamon
1 teaspoon fresh ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup melted coconut oil
Instructions: For the Crust
1. In a food processor, grind the macadamia nuts into crumbs.
2. Add all the other ingredients except the butter and grind briefly to combine.
3. Add the butter and pulse to combine.
4. Press the mixture into a pie plate, or small tart plates.
5. Freeze the crust while making the filling.
Instructions: For the Filling
1. Blend all but the coconut oil, until completely smooth and creamy in a blender or food processor.
2. Add the oil and blend to incorporate.
3. Spread the filling into the pie crust and chill.
**To bake the pumpkin: quarter a small baking pumpkin. Place it on a baking sheet and cook for about 40 minutes in an oven that has been preheated to 375F (or until it is soft when pierced with a fork).
*Irish Moss Gel
2 oz soaked irish moss
1 cup water
1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
2. Allow the moss to soak in cold water for 6-12 hours.
3. Chop the moss and blend it with water until it warms up and turns into a gel.
4. Chill the gel in the fridge for 5-7 days, or use immediately.
Short on time? Here are some shortcuts!
1. Make a simple, two ingredient nut/date crust (2 cups nuts/ 3/4 cup medjool dates), or try my coconut macadamia crust.
2. If you don’t feel like pulling out all the various spices, use pumpkin pie spice, to taste.
3. If you don’t have time to bake the fresh pumpkin, try it with canned pumpkin.
Coconut Whipped Cream Raw
I’ve gone really light on the nuts here, and kept it high in coconut. A few drops of stevia allow for less sweetener. Add a few pinches of ground ginger or fresh ginger juice, and cinnamon for a nice kick! To speed up the firming of the cream, chill it in a large metal bowl.
For the Filling
2/3 cup packed young coconut pulp
1/2 cup coconut water
1/4 cup macadamia nuts
2 tablespoons coconut nectar or maple syrup
2 drops stevia
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
Pinch of salt
1/2 cup melted coconut oil
Instructions: For the Whipped Cream
1. Blend all but the coconut oil, until smooth and creamy.
2. Add the oil and blend to combine.
3. Chill the mixture for at least 6 hours or until it firms.
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