Category Archives: desserts

Creamy Pumpkin Pie

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homemade pumpkin pie

Tis the season for all things pumpkin! :) Try this recipe- even if you don’t like pumpkin pie. It is very mild in pumpkin flavor since each pie only has a half cup.  I also do not suggest adding dough leaves to the middle of your pie like I did. It did not set up as well, but if you want to add the decor, roll the dough thinner. 😉  What ways are you enjoying pumpkin this year?  Enjoy this delicious recipe! 😀

PIE CRUST

Make a pie crust: 1  cup white flour, 1/2 cup whole wheat flour, 1/2 cup butter (1 stick), 1 pinch salt, 1 egg, 1/4 cup water.

Blend together the flour and butter with a pastry fork till it is crumbly. Mix the egg and water together, then pour over the flour. Mix with a sturdy spoon till stiff and blended. Put dough on a floured surface and knead until dough is smooth and elastic. You might have to add a little more flour. Divide into two balls, then roll out into two crusts to fit your two 9-inch pans. Flute the edges as desired. Set aside.

HOMEMADE PUMPKIN PIE

1 cup pumpkin

1 cup Thai Kitchen unsweetened (full fat) coconut milk

1 cup almond milk

2 teaspoons pumpkin pie spice

3/4 cup maple syrup

2 eggs

Blend pumpkin and half of the milk in the blender til very smooth and creamy. Add rest of ingredients: blend till smooth. Pour into two prepared unbaked 9-inch pie shells. Bake at 375 degrees until pies are set up- about 40 minutes depending on your oven.  Serve with whipped coconut cream.

WHIPPED COCONUT CREAM

1 (14 ounce) can unsweetened (full fat) coconut milk

1-2 TBSP white sugar (or to taste)

1 teaspoon pure vanilla extract

  1. Refrigerate can of coconut milk, 8 hours or overnight.
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

NOTES: Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.

Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.

Crust-less Coconut Pie

Crust-less Coconut Pie

By Shannon Beeghley, LPN, NS, CHHC

4 eggs

2 cups coconut milk

3/4 cup sugar

1/2 cup flour

1 stick (1/2 cup) softened butter

1 cup coconut ( add more if desired)

Blend the first four ingredients in a blender on medium- high. Add the softened butter and coconut. Blend 30 seconds more. Pour into 2 greased pie plates and sprinkle with ground nutmeg.  Bake at 350 degrees for 35-40 minutes or until middle is set up. Let cool and enjoy! :)

Chocolate Covered Pomegranate

Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 8 people

Ingredients:
2 pomegranates (seeds only)
1 10 oz bag of high quality organic dark chocolate
Directions:
1. Melt chocolate on stove.
2. Mix in pomegranate seeds until fully covered in chocolate.
3. Spoon out in droppings onto a parchment lined baking sheet.
4. Place in the refrigerator for at least 1 hour.

Recipe Credit:
Courtesy of Kristi Cheek

Almond Cherry Chocolate Pudding

Prep time: 5 minutes
Cooking time: 5 minutes
Yields: 4 people

Ingredients:
2 cups chocolate amazake
1 teaspoons vanilla extract
1 tablespoon kuzu root mixed with1/4 cup water
1/4 cup chopped almonds, toasted
16 cherries, seeded and chopped

Directions:
1. Heat the amazake to just under boiling.
2. Lower the heat, add vanilla, and stir in kuzu root. The amazake should thicken to the consistency of pudding.
3. Pour the amazake into 4 pudding cups or small bowls.
4. Sprinkle chopped nuts and cherries on top of each cup.
5. Chill in the fridge for at least 30 minutes before serving.