Pumpkin Pie Slice (Gluten, Grain, Dairy, and Refined Sugar Free)

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Pumpkin Pie is not something that us Kiwis are accustomed too. We don’t have a thanksgiving holiday here and pumpkins hardly ever end up in sweet dishes, but I think pumpkin pie is a delight we should add to our collections.

I was introduced to a true Thanksgiving meal by some wonderful Canadian friends several years ago. During my years of training to become a midwife, I met and became good friends with an awesome girl from the heart of Canada. One of those friends that you spark with and connect for a lifetime 🙂 It was during those studying times that she invited and treated me to a full Thanksgiving experience, and I was hooked! She and I have remained friends ever since, seeing each other once (so far) since that time when she came back to be a bridesmaid for my wedding – a time I treasure.

Every year since my first real Thanksgiving, I think of my lovely friend and wish I could be celebrating with her fantastic family – one year we WILL make it happen!

This recipe post is a few weeks late to catch the Canadian Thanksgiving, but America is still to celebrate, so heck; I’ll just post it anyway. It’s scrumptiously spicy and warm, yet fresh and tasty thanks to the addition of lemon and the unbaked nature. Even if you’re unsure of your pumpkin pie stance, I’d recommend a try. My non-pumpkin-pie-eating-husband declared it to be the best Hungry Cub slice ever created! Big praise!!

Before you get going, read over the recipe and take note of the little factors you need to pre-prepare… roast and puree some gorgeous pumpkin (unless you have the canned variety – but here in NZ we don’t so I quickly roast and chill my own, it works peeeerfectly 🙂 ) get those cashews soaking, whip that coconut-milk can into the fridge to chill, and soak those dates. Now crack on…

I hope you enjoy this Hungry Cub Pumpkin Pie spin ❤

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Pumpkin Pie Slice (makes 1x loaf tin sized slice – mine is 25cmx15cm)

Base Layer:
1/4 cup dried pitted dates, soaked for 15 minutes in just-boiled water, then drained and chopped
1/2 cup raw pecans (or other nut)
1/2 cup desiccated coconut

Filling:
1 cup raw cashews, soaked in water for 3+ hours, then drained
1 cup pureed pumpkin (roast about 1/4 pumpkin at 180’C until soft then allow to cool and blitz with a stick whiz to smooth)
3 tbsp coconut oil, melted
2 tbsp honey
2 tbsp full-fat coconut milk
2 tbsp fresh lemon juice
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla extract
pinch salt

Topping (optional – can also have in a bowl on the side to serve with)
1x can 400ml full-fat coconut milk, chilled in the refrigerator overnight
1/2 tbsp pure maple syrup (or honey)
dash vanilla extract
pinch ground cinnamon or nutmeg

 

If you haven’t started soaking your cashews then do so now!

Grease a loaf tin with coconut oil and line the base and two sides with greaseproof paper.

Starting with the base; place the pecans and desiccated coconut in your food processor and blitz until crumbly. Add the soaked and drained dates, process again until it comes together in a slightly crumbly yet mouldable mixture. Pour the mixture out into the loaf pan and press down firmly and evenly across the base. Place this in the freezer to set while you blitz up the filling.

Now on to the deliciousness of the filling… Place all of the ingredients in a high-speed blender (a food processor will also work – it may not end up as completely smooth as here but will still be yum!) and blast it on high until the mixture is smooth and glorious. You may need to stop a couple times to scrape down the sides while mixing. Retrieve the base from the freezer and pour the filling mixture over the top. Smooth out with a spatula if needed. Return it to the freezer to set (allow at least a couple hours for it to set well).

For the topping, you have options. But start by making the cream… open up your chilled coconut milk can, spoon out 6 tablespoons of the thickened cream (that will have firmed up with chilling) from the top. Add it to a large bowl with the maple syrup and vanilla. Whisk with a mixer, or handheld device with whisk attachment, until combined and resembling whipped cream. Now you get to decide; you can either spread this cream over the top of the slice OR transfer to a bowl to serve along pieces of your slice – up to you 🙂 FYI the cream freezes and defreezes well if you wish to store the slice in your freezer for a while. Sprinkle the cream with a little cinnamon before serving.

I recommend storing the slice in the freezer and removing to warm on a bench for 30mins before serving.

Enjoy with your pumpkin pie loving friends xx

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3 thoughts on “Pumpkin Pie Slice (Gluten, Grain, Dairy, and Refined Sugar Free)

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