Pumpkin pie is one of my favourite holiday desserts. It is lusciously creamy and smooth and has the most delicious hints of spices including cinnamon, nutmeg and cloves.
I have been struggling to create the perfect pumpkin pie for quite some time. Grain free crusts are often either packed with butter or dry and crumbly and self-destruct in the pie dish. I used this thicker crust that I originally created as a base for these Pecan & Caramel Shortbread bars as it’s incredibly easy to prepare and sturdy enough to hold the pumpkin filling.
The pumpkin filling in this dish is so smooth and creamy like mousse. By freezing the bars for approximately 2 hours they become slightly firm like a baked cheesecake without becoming hard. You can make these bars up to a few weeks in advance and remove from the freezer 20-30 minutes before serving to allow them to slightly soften.
Coconut whipped cream is my favorite addition to any dessert so I always keep a few cans of full fat coconut milk in the fridge, ready to use. To serve, top each bar with a dollop of the sweetened coconut cream, chopped walnuts and a sprinkling of cinnamon; no one will believe these delectable holiday treats are grain and dairy free.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 3/4 cups cashews soaked for minimum 6 hours
- 1/2 cup melted coconut oil
- 1/2 cup honey or other sweetener such as maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1 can pumpkin puree 425 grams
- 1/4 cup coconut cream
- 1/2 cup coconut cream
- 1 tsp cinnamon
- 1/2 tbsp honey or other sweetener such as maple syrup
Preheat the oven to 150 degrees celsius (300 degrees Fahrenheit) and line a 9 x 9 inch baking dish with foil ensuring that its fully covered
In a mixing bowl combine all of the ingredients for the base and stir until the mixture combines and forms a dough. Place the dough in the baking dish and press firmly into the bottom and corners so the base is of even thickness. Bake in the oven for 12 minutes until the top begins to turn a golden colour.
In a blender or food processor combine the soaked cashews and coconut oil and blend until the cashews have broken down into small bits. Add in the rest of the filling ingredients and blend until the mixture becomes a smooth puree. Pour into the pan over the base and even smooth the top with a spatula.
Place the dish in the freezer for approximately 2 hours until the pumpkin filling is firm but not frozen solid. Alternatively you can freeze it for longer and simply remove from the freezer 30 minutes before serving to allow to slightly soften.
To serve, using the foil, pull the entire block out of the pan and slice into squares.
In a bowl stir together the coconut cream, cinnamon and honey until combined. Dollop spoonfuls of the coconut cream onto each of the squares and top with a chopped walnut and a dusting of cinnamon.