Soooooooo I am really excited about this recipe. It is adapted from one in the GORGEOUS Greenhouse Cookbook and it tastes even better than it looks. I have tried making raw pumpkin pies before and they haven't been bad (in fact I think a pumpkin pie was my first-ever recipe published on this lil blog!?) but they haven't left me wanting seconds either. Finally: I have discovered a recipe that leaves me wanting not only a second slice, but the whole DANG PIE. As of writing this, I made the pie yesterday and have already eaten two pieces. It is so luscious, delicate, light and nourishing for your bod and soul alike. I will be making this often from now on. Please do yourself a favour and whip it up the next day you have an extra moment. It is everything - and more! - that I remember the perfect pumpkin pie being before I went vegan several years ago. Sometimes a recipe is so good that no words really do it justice, you just have to taste it yourself. This is one of those.
I must now take a minute to tell you about one of my new favourite cookbooks (where I got the recipe for this pie): The Greenhouse Cookbook by Emma Knight with Hanna James, Deeva Green and Lee Reitelman. It's the love project of a group of rad folks over in Toronto who started a juice company a few years ago called Greenhouse Juice Co. The photography in the book is STUNNING (thanks to Elena Mari and Nathan Legiehn), and I've dog-eared nearly every other page to indicate which recipes I wanna try out. All the recipes are vegan and gluten-free, many are raw. If this pie recipe is any sign of success to come, I cannot wait to get back in my kitchen and experiment with the others.
It was lovely to get home from my trip and find a table full of new cookbooks. It makes me feel excited, inspired, and so SO grateful for all these talented creatives. One of the nicest packages I received was from the Greenhouse Juice folks; not only did they mail their adorable cookbook, they also sent some handmade, small batch dark chocolate bars and a seriously well-built tote bag that could hold - as my mom immediately, and maybe too enthusiastically, pointed out - at least six bottles of wine. Getting cozy with a cup of tea and a fat stack of beautiful cookbooks made by people I admire and respect is a happy place for me to be.
Perhaps an even happier place - not that it's a competition - is anywhere a big slice of this pumpkin is involved.
PUMPKIN PIE with COCONUT WHIPPED CREAM
[ makes 9-12 servings; adapted from the recipe in The Greenhouse Cookbook ]
- 3/4 cup almonds
- 1/3 cup raisins
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut
- 1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer)
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 cup dried cranberries
- 1/4 dried goji berries
- 1/4 cup maple syrup
- 1 heaping tablespoon pumpkin pie spice
- 1 can full fat coconut cream
- 1/2 teaspoon vanilla powder
- 1 teaspoon maple syrup
- 2 tablespoons melted coconut oil
- 2 tablespoons brown rice syrup
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon powder