Date Sweetened Vegan Pumpkin Pie

Date Sweetened Vegan Pumpkin Pie

Pumpkin pie, one of my favourite desserts. As seen from my various other pumpkin recipes, I am quite fond of gourds. Pumpkin pie is already one of the healthiest pie choices available, even the ones from the supermarket aren't terribly bad. But of course, homemade is better. And naturally sweetened ones even more. 

Don't mind the little burnt blotches along the crust; that's filling I got on there :P

Every year, I attempt a pumpkin pie. Usually it is the hard crust that my family complains about. I've tried traditional full-of-butter pie crusts to super fast olive oil pie crusts, but they just never worked out as advertised. Finally I experimented with making pie crust in the food processor (and using coconut oil!) and discovered the perfect pie crust. Flaky, tender, and delicious even on its own.
 
At Thanksgiving early this year, I made a pumpkin pie that was covered in cracks and wasn't sweet enough. Note to self: a quarter cup of honey isn't enough for an entire pie. Pumpkin pie filling isn't difficult to make, in fact it's pretty fail proof. But making one that isn't laden with refined sugars and one that is crack-free is the challenge. I think I have found the solution!

Date Sweetened Vegan Pumpkin Pie

Unlike most pumpkin pies that are sweetened with granulated or brown sugar, this pie is sweetened with date paste. Dates are fat free 'jewels of the dessert' that are a great source of fibre, iron, and potassium. Fibre keeps your intestines clean and happy, iron is especially important to incorporate into women's diets, and potassium is an energizer! Eat a few dates before exercising for a boost of energy. They also double up as a post-work out snack. When my mom first joined hot yoga, her instructor told them to eat a banana (which also has high amounts of potassium) to re-energize the body after sweating buckets. Yes dates are really carb heavy because of the sugar content, but they are very nutritious and make for a great dessert too! Medjool dates are the sweetest, largest, and plumpest variety; I used them in this recipe to make the date paste. Date paste can easily be made at home using dates and water. Blend blend blend away until the texture resembles that of pumpkin puree. If you have any leftover date paste, use it up in a batch of Healthy Carrot Morning Glory Muffins! 
 
Eggs are not part of this recipe, as this pie is vegan. Having egg whites in a pumpkin pie filling may contribute to surface cracks because the proteins in the egg whites will shrink and pull apart as the pie cools, leaving valleys and canyons in the middle of the pie. To combat this problem (as well as make it vegan), cornstarch is used as the thickener. Without a thickener, one would be left with a pile of mashed pumpkin instead of a 'custard'. This recipe of pumpkin 'custard' does not rise at all during baking, which also reduces the risk for cracking. As a heads up, the filling pulls away from the sides just a little bit as it cools. Other than that, the surface of the pie remains crack-free. 

Date Sweetened Vegan Pumpkin Pie

In my photos, the pie looks pretty short. I would prefer the filling to reach the top for cosmetic purposes. Maybe my pie pan is just too deep..? I may add half a recipe more of the filling the next time I make this. Taste-wise, I have no complaints. The excess crust on the top makes for a delicious 'cookie' to munch on! My vegan pie crust is fragrant from coconut oil, flaky, and crunchy and makes for the perfect vessel to spread the pumpkin filling on. The way I like to eat my pumpkin pie probably sounds ridiculous, but hey. Don't judge. Just make the pie and taste for yourself ;)

This pie is essentially guilt-free. It's pretty much just dates, pumpkin puree, coconut oil, and flour. I am not ashamed to say that I've eaten this pie for breakfast on several occasions. This is how I like to get my fruit and vegetable intake.

Find the healthiest vegan pumpkin pie that is crack-free after the cut!

Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust

Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust

Another belated post...my apologizes we've been rather absent on the blog. The days are flying by faster than I can bake everything on my autumn bake-list. Since squash is the flavour of autumn, I wanted to incorporate pumpkin into the Halloween treats shared with Fat Rats. And everyone likes cheesecake right? I beat The Clumsy One at making these, mwahahaha~

Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust

-Insert ranting here- 

I actually put that in my draft... but there isn't much on my mind today, so you're in luck! Reduced amount of nonsense in this post.

Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust

The spiced graham crust can be substituted with gingersnap cookies, as that is what I was aiming to copy. The hint of extra spices amps up the volume of the spices already in the cheesecake batter. I admit, the chocolate swirl doesn't do much for the cake, other than make it look prettier. Feel free to leave the extra step out if it is going to be topped with whipped cream (coconut whipped cream, anyone?) or decorated with other methods. Either way, it'll be sure to impress and satisfy~

The gradual cooling of cheesecake is a vital part of the procedure, especially when making larger sizes. I still experienced a little bit of cracking on these mini cheesecakes and felt that they were just a tinge on the over-cooked side. If that is a concern for you, stop the oven about two minutes earlier and begin the process of cooling.

Pumpkin Chocolate Swirled Mini Cheesecakes with a Spiced Graham Crust

Yield: 12 muffin-sized cheesecakes

Ingredients

For the crust

• 5 graham crackers (the long rectangular shaped ones)
• A pinch each of ground ginger and nutmeg
• ⅛ tsp ground cinnamon
• 2 tbsp coconut oil, melted

For the filling

• 8 oz. cream cheese, at room temperature (low fat is okay) 
• ¼ cup brown sugar
• ½ cup pumpkin puree
• 1 tsp cinnamon
• ⅛ tsp each of ground ginger and nutmeg
• 1 egg
• ½ vanilla
• 2 tsp coconut milk
• 1 tbsp cocoa powder

Directions

1. Preheat oven to 350˚F. Line a standard muffin pan with twelve paper liners.
2. Blitz your graham crackers in a food processor to make crumbs. Add the spices and pulse a few times to combine. Add the melted coconut oil to the crumbs and mix until a wet sand texture is achieved. 
3. Press 2 to 3 tsp of the crumb mixture firmly into the bottom of each paper liner, I recommend using the back of a small spoon.
4. Bake crust in the preheated oven for 4 minutes.
5. In a mixing bowl, cream the cream cheese and brown sugar together until homogenous and fluffy.
6. Add the pumpkin puree and spices, mix until smooth. 
7. Add egg, vanilla, and coconut milk and mix again until smooth.
8. Reserve about 3 tbsp of the cheesecake batter in a separate bowl. Add cocoa powder to the reserved batter. Set aside.
9. Divide pumpkin cheesecake batter evenly between liners. Place dollops of the chocolate cheesecake batter on top and swirl with a toothpick.
10. Bake in preheated oven for 20 minutes. When done, prop the oven door open slightly and allow cheesecakes to cool in the oven for about 10 minutes. The cool completely on the counter in the pan before chilling in the fridge. Bringing the cheesecakes gradually to room temperature will prevent cracking. 
11. Once completely cooled, store in refrigerator. They last for quite a while, around a week or two?

Love from Coconut Crumpet's Corner ♡

A Long Weekend of Birthday Baking

Gaaaah, this post is about one month late but I still wanted to share three recipes I had tested out during the Canadian Thanksgiving weekend. Over that long weekend, I baked goodies as presents to three birthday girls: a childhood friend, a church friend, and my beloved grandmother. Without further ado, some eye-candy for you to indulge in.

Building the Vegan Chocolate Pumpkin Pie Layer Cake

Once I confirmed that my childhood friend, Tiff, was a fellow fan of pumpkin, I decided to go all out for her birthday cake. We were celebrating her 'entrance into adulthood' with a 'baby turkey' (aka Costco rotisserie chicken) dinner, Disney movies, and a sleepover. Sounding epic? Just wait until you hear about this Vegan Chocolate Pumpkin Pie Layer Cake I made her. Alternating layers of chocolate pumpkin cake and crustless pumpkin pie, glued together with whipped coconut cream. I could eat the whole cake and feel [almost] guiltless. I just got some teasing from my best friend, looking down on the cake just because I mentioned it's vegan. Whoa whoa now, don't hate on vegan food! Vegan food can be de-lish, as proven by this cake.

Completed Vegan Chocolate Pumpkin Pie Layer Cake

It was my first time using and eating whipped coconut cream, oh my goodness, Coconut Crumpet went on a vacation to heaven. I stuck a can of Rooster Brand Gold Label Coconut Milk into the fridge overnight for the vegan whipped cream. I highly recommend using this particular coconut milk because of its high, high, high fat content. It's super rich, thick, and coconutty. All the coconut whipped cream recipes I've seen online use the 'full fat' cans of coconut milk, which yield about half a can of whip-able coconut cream. The Gold Label Coconut Milk yields more than 3/4 can of coconut cream!! It was enough to frost this loaf-sized cake. 

As for the actual cake part of the cake, I used a pumpkin chocolate brownie recipe and adapted this crustless pumpkin pie recipe. While the brownie turned out fine, I took my Rachel-ifying a little too far for the pumpkin pie layer. It was bubbling in the oven like a cauldron and rose about five times the height that it should have, then I almost burnt it, and all that height collapsed as it cooled and some batter stuck to the sides of my loaf pan. Thankfully, the taste was fine and it would be ready to become a cake with a bit of a trim.

On the same day as I decorated this cake, I baked up two more birthday presents. Some Cranberry Orange Ricotta Muffins for my grandma and Soft Peanut Butter Chocolate Chip Cookies for a church friend, who is a lover of peanut butter and chocolate.

Cranberry Orange Ricotta Muffins

These muffins follow the same recipe as this Blackberry Lemon Ricotta Muffins I already have on the blog. This ricotta muffin recipe yields the fluffiest muffins ever; it is a must-try! I replaced the blackberries with cranberries, lemon zest and juice with that of an orange, and sprinkled the tops with turbinado sugar before baking. The raw sugar gives a beautiful sparkle and delicious crunch to the finished muffins. It's just unfortunate the the sugar will dissolve by the next day...so no more crunch :(

Soft Baked Peanut Butter Cookies

And finally, a batch of soft-baked peanut butter cookies, packed with chocolate chips and peanut butter chips of course. These were soooooooooooo good~~ Totally my type of cookie: soft, thick, chewy, peanut-buttery... I'm drooling again. You probably want to know what recipe I used right? Well head over to Sally's Baking Addiction; she has a plethora of cookie recipes with a good mix of healthy recipes too! 

I altered a few ingredients as softened (not melted!) coconut oil replaced the butter and Reece's peanut butter chips and chocolate chips instead of M&M's. The base of the cookie can be made vegan with the use of coconut oil. 

Soft Baked Peanut Butter Cookies

Even though many peanut butter cookie recipes recommend sticking to the regular creamy peanut butter stuff that is laden with sugar, I went ahead and used my natural peanut butter. The trick is to make sure the separated oil is very thoroughly re-incorporated (stir it every time you open the jar) and the jar is kept in the refrigerator. By keeping the natural peanut butter cool, the texture becomes creamy instead of runny.

I forgot to press down on the cookie dough before baking, which is why my cookies look a lot smaller and fatter. That isn't really bad at all as there will just be more soft cookie inside to enjoy!

Well, I hope that these little posts of "what I've been baking" is interesting. Halloween is over and now we're charging full force into Christmas. While I had a fun Halloween dressing up as a minion (I have a slight obsession with those yellow pill-shaped creatures), Christmas is the most wonderful time of the year. No arguing. I cannot wait for Christmas and all the festive deliciousness that happens during December; hopefully I'll be able to post about my successful recipes! Pumpkin pie anyone? The perfect Vegan Pie Crust can be made by following my recipe here. I'm still working on a perfect pumpkin pie filling so please check back soon! The Crumpets will try our best to post as often as we can between our busy schooling ;) We have lots to accomplish before we wander into the scarier-than-Halloween land of university...dundunDUNNNN..


Love from Coconut Crumpet's Corner ♡

Pumpkin Oatmeal: The Ultimate Autumn Breakfast

The yellow, orange, and red foliage that bring the needed pops of colours during a gloomy, rainy day and that shine vibrantly in the shining sun. Ahhhh, autumn.. 'tis the season to incorporate pumpkin into every recipe possible. Pumpkin bread, pumpkin pancakes, pumpkin bars, pumpkin latte, pumpkin pie, pumpkin cheesecake, and pumpkin oatmeal. Today I will share with you one of the warmest, coziest, most-autumn-y breakfast one could possibly enjoy on a chilly morning. Not to mention it's extremely healthy, full of wholesome ingredients and no refined sugars of any sort.

The dry ingredients: oats + cinnamon

The trick to sweetening this oatmeal without adding granulated or brown sugar, or even honey, is the 'melted banana trick'. After I discovered this creative natural sweetener from Chocolate Covered Katie (who's recipes I adore), I will refuse to make oatmeal without a spotted banana lying around. I don't use the microwave but instead caramelize it (or cook it, if I'm impatient) in my pot before adding the rest of the wet ingredients. It adds so much sweetness and flavour, totally brings a plain bowl of oatmeal to the next level.

A bowl of oatmeal is the perfect breakfast to kick start the day. Oats provide long-lasting energy and are digested slowly, therefore keeping you fuller for longer. This particular recipe has a whole serving of fruits and vegetables in it! Cellulose (aka fibre) keeps the digestive tract squeaky clean! The warmth also energizes the body on a cold morning, or any morning really. Contrary to what I often read on the Internet, cold food is actually not a good way to start the day. Cold food takes away the body's energy, because the body uses up it's energy to warm the food it is ingesting. That's probably why diet articles always encourage dieters to chug down an ice cold glass of water right after getting up. Being raised in a Chinese family, my mom always frowns at me when I pour a ice cold glass of milk into my cereal. But I really have a thing against warm and soggy cereal, it's gross. So, if I am in need of a hot breakfast (that isn't pancakes or something with eggs), oatmeal satisfies.

This recipe can be customized to your liking; feel free to adjust amounts and add or omit items to suit your taste buds. I'm more of a chunky oatmeal kinda gal, so my liquid to oats ratio is a tad lower. Aaaand I love cinnamon, so a heaping teaspoon of that for good measure.

Hot bowl of Pumpkin Oatmeal

Using quick oats is the way to go, because if an empty stomach screaming for breakfast makes you cranky like me, then waiting more than five minutes for food isn't going to cut it. Measure out dry ingredients in the bowl you plan to eat out of, dunk all wet stuff into a small pot, boil, mix, boil eat. Easy and quick. Okay, enough with my meaningless mumble jumble. Here's the recipeeeee!!

Pumpkin Oatmeal

Recipe by Coconut Crumpet

Serves 1 

Ingredients

• ½ ripe banana (the riper the better!)
• ¼ quick cooking oats
• 1 tsp cinnamon
• ¼ cup pumpkin puree
• ¼ cup milk
• Splash of vanilla

Extras

• 1 tbsp nut butter – add to pot with wet ingredients
• Yogurt – stir in at the end; flavoured yogurts add extra sweetness
• Chopped toasted nuts – for topping
• Honey – extra sweetness

Directions

1. In a small saucepan or pot, mash ripe banana into a puree. Cook over medium heat until sizzling and 'breathing'.
2. In a small bowl, combine oats and cinnamon. Set aside.
3. Once banana is caramelized or cooked, add milk, pumpkin, vanilla, and any other wet ingredients you wish you add in. Cover pot with lid and bring to a boil.
4. Once wet ingredients have come to a boil, add dry ingredients and stir. Cover and cook for 3 minutes, or according to package directions. 
5. Serve hot with a splash of milk, top with something crunchy, or drizzle more nut butter or honey on top. Dig in!

Love from Coconut Crumpet's Corner ♡

Aren't my Piglet and Eeyore purple pajamas the best? :P

Chewy Pumpkin Oatmeal Cookies

Chewy Pumpkin Oatmeal Cookies

Who says you can welcome the arrival of spring with some pumpkin goodies? Evidently seen by my stock of canned pumpkin in the basement, I love eating pumpkin no matter what time of year it is. 

On a lonely Friday night, I was motivated to do lots of baking. Maybe because I was avoiding my homework and studying responsibilities... These cookies were one of the goods that came out of the oven. They fill the house with an aromatic smell of warm spices, mmm~ I must inform you that these cookies require lots of chewing, prepare for a jaw workout! Nothing better than a good treat to go with some muscle toning right? I love texture and chewy things, so these cookies are totally up my alley. If you prefer less-chunky cookies, you have the option of grinding all the oats into flour and leaving out the mix-ins. Please don't be turned off by the less-than-appetizing colour seen in the photo, they taste amazing! Even Peanut Crumpet gave her seal of approval. 

These cookies get a little sticky the next day, so I give you permission to gobble up as many as you can in the first day. They're healthy anyways... Reheating them in the oven for 5 minutes before eating them will also help to dry the outsides. I always prefer warm cookies, imitating 'fresh from the oven' effect. 

Chewy Pumpkin Oatmeal Cookies

Adapted from MD School Mrs.

Yield: 20 cookies

Ingredients

• ¼ cup flour
• 4 tbsp ground flax seed
• 1 cup oats, divided
• 1 tsp baking powder
• ½ tsp baking soda
• a pinch of salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 egg
• 1 tbsp ground flax seed + 3 tbsp warm water (or another egg)
• 6 tbsp loosely packed brown sugar
• 2 tbsp honey
• ¾ cup pumpkin puree
• ¼ cup applesauce
• a splash of vanilla
• ½ cup walnuts, toasted*
• ¼ cup raisins

Directions

1. Preheat oven to 350°F. Line a cookie tray with parchment paper or a silicone mat.
2. Combine 1 tbsp ground flax seed with 3 tbsp warm water in a small bowl to make the 'flax egg'. Let it sit for about 10 minutes to get thick.
3. In a food processor, grind ⅓ cup of oats into oat flour.
4. Combine flour, flax seed, oat flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. 
5. Whisk egg, flax egg, brown sugar, honey, pumpkin, applesauce, and vanilla in a separate bowl until well combined.
6. Add the wet ingredients into the dry and mix until thoroughly combined. Fold in nuts and raisins.
7. Using a cookie scoop, drop the batter onto the cookie sheet about 1 ½ inches apart. You may choose to flatten the top a bit.
8. Bake for 12 minutes, or until slightly golden brown.

*To toast walnuts: Spread walnuts evenly over a cookie sheet and bake at 350°F for 3 minutes. Keep an eye on them as they burn very quickly!

Love from Coconut Crumpet's Corner ♡