Simple & Healthy Pecan Pumpkin Pie

I love me some pumpkin pie. Do you know what I love even more than my go-to Thanksgiving pumpkin pie? Pumpkin pie that tastes like my definitely-not-healthy and definitely-not-vegan pumpkin pie, but is actually super healthy! There's times when, yes, it can be almost criminal to conjure up some "healthified" version of a cake, pie, cookie or whathaveyou. My birthday cake? That's no healthy affair.   Yep, if there's ever been a pumpkin pie purist...it's me. The recipe from the back of the Libby's pumpkin puree can. Every time. No straying. Don't be messin' with my pumpkin pie! 

But this pumpkin pie. Oh my goodness. Why keep making an unhealthy, sugar and cholesterol laden dessert when you can have this one? Why?? Just look at it. It's perfect! I couldn't believe how wonderful the texture was and how the pecan crust perfectly complimented it. 

And it's even better than my old Libby's recipe. Also, it features a wholesome pecan crust. This recipe couldn't be healthier, easier or tastier! 

Oh and did I mention that it's vegan, sugar-free (except for the fruit) and healthy? Whips up in a snap ta boot. Clean eating at it's finest.

I grinned the most impish, ludicrous grin when I asked Todd how he liked it and then told him it didn't have any added sugar or animal products. Muah-ha-ha! He couldn't tell the difference. A wonderful success!

Simple & Healthy Pecan Pumpkin Pie

Inspired by NutritionFacts.org

Makes 1 pie

• --Crust--
• 1 cup pecans
• 3-5 medjool dates, pitted
• 1 Tbsp. coconut four (or 1 1/2 Tbsp. of other flour)
• splash of maple syrup (optional)
• a pinch of kosher salt
• --Filling--
• 1 15 oz. can of canned pumpkin
• 1 12 oz. box of silken tofu, drained
• 12-16 medjool dates, pitted
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• a few gratings of nutmeg (to taste)
• 10 drops of liquid Stevia (optional)
• --Notes--
• I like the Mori-Nu boxed tofu. It doesn't have a "tofu" taste at all. It's found usually on the shelf (non-refrigerated) in the organic section. 

In a food processor, combine the crust ingredients and process for about 3 minutes. The dough should stick together when pressed between your fingers. 

In a pie dish coated with a non-stick cooking spray, press the dough to make the crust. Set aside until ready for the filling. 

Preheat oven to 350 F. 

Wash out the food processor and add in the filling ingredients. Process for about 3-5 minutes or until the dates are just tiny little specks. The filling should be very smooth.

Scoop the filling onto the crust and smooth over with a spatula. Bake at 350 F for about 30 minutes. If the top of the crust looks like it's getting a little too brown you can add some strips of tinfoil or a pie crust protector over it. 

Remove from oven and chill completely before serving.

If you'd like to serve it with whipped cream, Oh She Glows has an excellent tutorial for Coconut Whipped Cream. 

My whipped cream...eh, it didn't work out as planned. But that's okay, it was still delicious! 

Listening to Iron & Wine – Flightless Bird, American MouthisRecipe Card

[yumprint-recipe id='35']

Sophisticated Chocolate Chia Pudding

Sometimes you need something sweet for breakfast.

Sweet, but still healthy! I may have made this for breakfast but it's telling me that it would like to be classified as a dessert. Who am I not to grant such a wish? 

This pudding is an omega-3 antioxidant powerhouse, thanks to the chia seeds and the cocoa powder. Chipotle chili powder adds a spicy little bite and a hint of smokiness. Crunchy cacao nibs top it off!

Sophisticated Chocolate Chia Pudding 

Inspired by Our Paleo Life

Serves 1 

• 1/2 cup of cartoned coconut milk (I like Silk)
• 1 Tbsp. unsweetened cocoa powder
• pinch of salt
• dash of chipotle chili powder
• 5 drops of liquid stevia (or sweetener of choice)
• 2 Tbsp. chia seeds
• 1/2 Tbsp. cocoa nibs for topping (optional)

In a small bowl or pyrex measuring cup whisk together all the ingredients except for the chia seeds and cocoa nibs. Be sure to whisk enough to incorporate the cocoa powder into the milk. 

Then, transfer to a small serving bowl and stir in the chia seeds. Place in the fridge, covered with saran wrap, for about one hour.

Halfway through, stir carefully to ensure that all the chia seed clumps are broken up. 

Once set, stir again and top with cocoa nibs!

Breakfast, dessert, dinner, lunch or a snack...this pudding has no bias. 

Listening to M83 – Midnight City

[yumprint-recipe id='32'] 

Spiced Cinnamon Rolls + Pumpkin Icing

So the other day Todd tells me that he wants to make a snack for "Boss's Day"...and by snack he tells me, "I mean treat." And by him...he means, me. Okay, that's only sort of true. He's a pretty darn good kitchen helper. Bringing something to a non-vegan food fest is really your chance to say, "See? I eat real food. Good food! Delicious food. And it doesn't have to have any animal products in it." But mostly it's a cry of, "See? I'm not a weirdo! Everyone all up in this joint asking me for the recipe and I'm the weirdo. Yeah, riiight. Hah!" Well, at least that's how it goes for me anyway. Somehow I still end up the weirdo, but I'm certain that's due to my unmistakable discomfort in all social situations. I'm off track. Anyways, I pondered and pondered about what I could make that: A) I wouldn't have to go the store for to get some random ingredients and B) omnivores would enjoy, wholeheartedly.

I came up with cinnamon rolls. This is a pretty strange idea for me for several reasons. One being that most people buy cinnamon rolls from the store (I think). Two, I certainly had never made them before (case in point about my ignorance regarding cinnamon roll acquiring). The third reason, I had to learn the hard way. It's that after making fresh cinnamon rolls...you really, really don't want to part with them. I'm mean, just look at the them! Gah! 

These easy rolls are layered with pumpkin pie spice instead of regular ol' cinnamon and the Autumnal (yea it's a word) icing is infused with pumpkin puree and topped with finishing salt. Oh so snobby! After Todd and I split one, I turned to him and said, "Well that was one of the dumbest things I've ever done." Next time I think I'll just make cookies or something...

Spiced Cinnamon Rolls + Pumpkin Icing

Inspired By Minimalist Baker

Makes 9 rolls

• --For The Rolls--
• 1 cup vanilla coconut milk (carton, I like Silk)
• 3 Tbsp vegan butter
• 1 instant yeast packet
• 1/4 tsp. kosher salt
• 1 Tbsp. vegan sugar
• 3 cups all purpose flour
• 5 Tbsp. vegan butter, melted
• 1 Tbsp. pumpkin pie spice
• 1/3 cup vegan sugar
• --For The Icing--
• 1 1/2 cups powdered sugar
• 1/2 tsp. Kahlua or vanilla extract
• 2 Tbsp. coconut oil, melted
• 2 Tbsp. vanilla coconut milk (carton)
• 3 Tbsp. pumpkin puree 
• sprinkle of salt
• flake salt to top (finishing salt) - optional

In a medium saucepan, heat the milk and the butter together until the butter has melted and the it has reached 110 F. Do not let it boil. The milk should be about a warm bathwater temperature. If it gets too hot, allow it to cool slightly or it will kill the yeast. When the milk is 110 F, transfer to a large mixing bowl and sprinkle the yeast on top of the milk (do not stir) and allow it to rest for 10 minutes. Then, add in the salt and 1 Tbsp. of sugar and stir gently to incorporate. 

Now, add in the flour in six steps, never stirring too much. Once combined, lightly flour a work surface and knead the dough a few times until it becomes a round ball. Wash out that large mixing bowl, dry it, and then coat with a small amount of grapeseed or canola oil. Place the ball of dough in the bowl, cover with saran wrap and place in a warm area to rest for 1 hour. It should double in size. 

[gallery type="rectangular" ids="2472,2471"]

Lightly flour your work surface again and when the dough is done rising, punch it down once or twice and then roll it out into a large, medium-thin rectangle. 

Brush evenly with the melted butter, then sprinkle on the pumpkin pie spice, followed by the sugar. Make sure it's scattered evenly across the entire rectangle. 

Coat a 8 in. x 8 in. clear baking dish with a nonstick cooking spray. Wait to preheat oven. Gently and evenly roll up the dough into a long log.

Using a serrated knife, gently cut it into 9 even slices. Then, place each slice into the greased baking dish and cover with saran wrap. Okay, now preheat the the oven to 350 F and place the dish on that spot on your stove where the heat from the oven likes to emit. It's where I have exploded a can of Pam, and most recently where Todd melted a purple onion shaped onion keeper. You know the spot. Let the dish sit there while the oven preheats.

Once the oven has reached temperature, unwrap the dish and place in the oven to bake for about 25 minutes, or until the tops of the rolls are just barely golden brown. Remove from oven and allow to cool for 10 minutes before glazing. 

To whip up the icing, combine everything excluding the flake salt in a small bowl or pyrex measuring cup and whisk well to incorporate. Add more milk as is needed.

If the icing begins to harden by the time the cinnamon rolls are ready, just pop it in the microwave for a few seconds. Drizzle over the cinnamon rolls and finish with flake salt.

Enjoy! Horde them all yourself or be super nice and share like I did.

 I'm totally listening to my beloved Zee Avi – Honey Bee

[yumprint-recipe id='21']