Thursday, October 21, 2010

Pumpkin Mousse Pie


For Canadian thanksgiving (which was a few weeks ago), I made mini vegan pumpkin pies. For years I've made raw pumpkin pies, trying sweet potatoes, pumpkin, squash, carrot juice/nut combo - but I have to say, I prefer this cooked style. Enjoy it with a big dollop of the coconut whipped cream that I featured in my previous recipe post.

What's so great about this pie?

First, there are no nuts in the filling, making it far easier for me to digest (and good digestion is the name of the game for me these days more than ever). Instead I've used the natural creaminess of the cooked pumpkin along with healthy raw ingredients to create a delicious pie.

Secondly, this is a low glycemic dessert, using a small amount of coconut sugar in conjunction with stevia to sweeten it.

What makes it a "mousse" pie? I've suped it up with irish moss and coconut oil to give it a light, fluffy moussey texture. In fact, I've made this a few times already, that's how much I like it, and it holds well as a cheesecake and as a simple mousse/pudding too! Whatever you choose, I'm fairly certain you'll enjoy :)


Short on time? Here are some shortcuts!

-Make a simple, two ingredient nut/date crust (2 cups nuts/ 3/4 cup medjool dates), or try my coconut macadamia crust.

-If you don't feel like pulling out all the various spices, use pumpkin pie spice, to taste.

-If you don't have time to bake the fresh pumpkin, try it with canned pumpkin.

Pumpkin Mousse Pie
Cooked Vegan

Crust

1 1/2 cups macadamia nuts
1 cup shredded coconut
3 tablespoons coconut sugar
3 tablespoons lucuma
1/4 cup softened raw butter, diced (or try it with coconut butter)
1/2 teaspoon vanilla
1/8 teaspoon himalayan salt

In a food processor, grind the macadamia nuts into crumbs.
Add all the other ingredients except the butter and grind briefly to combine.
Add the butter and pulse to combine.
Press the mixture into a pie plate, or small tart plates.
Freeze the crust while making the filling.

Filling

2 1/2 cups cooked, packed pumpkin**
3/4 cup irish moss gel*
7 tablespoons coconut nectar or maple syrup
4 drops stevia
1 1/2-2 teaspoons cinnamon
1 teaspoon fresh ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup melted coconut oil

Blend all but the coconut oil, until completely smooth and creamy in a blender or food processor.
Add the oil and blend to incorporate.
Spread the filling into the pie crust and chill.

**To bake the pumpkin: quarter a small baking pumpkin. Place it on a baking sheet and cook for about 40 minutes in an oven that has been preheated to 375F (or until it is soft when pierced with a fork).

*Irish Moss Gel

2 oz soaked irish moss
1 cup water

Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.


Coconut Whipped Cream
Raw

I've gone really light on the nuts here, and kept it high in coconut. A few drops of stevia allow for less sweetener. Add a few pinches of ground ginger or fresh ginger juice, and cinnamon for a nice kick!
To speed up the firming of the cream, chill it in a large metal bowl. 

2/3 cup packed young coconut pulp
1/2 cup coconut water
1/4 cup macadamia nuts
2 tablespoons coconut nectar or maple syrup
2 drops stevia
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
Pinch of salt
1/2 cup melted coconut oil

Blend all but the coconut oil, until smooth and creamy.
Add the oil and blend to combine.
Chill the mixture for at least 6 hours or until it firms.

Enjoy, and stay tuned for more low nut/sugar treats, and a health update. 

17 comments:

Kristina @ spabettie said...

this looks beautiful and perfect... I love the coconut cream recipe... definitely making this! thank for sharing ! :D

Our Sweet Earth said...

OH, this looks so damn good! I also have troubles with digestion. Ginger is fantastic for digestion...got any really great Ginger recipes that don't taste like Ginger?
I am not a big fan of the way ginger tastes. I take the organic ginger pills but I think it would be great to actually eat something that is actually ginger based and tastes good.

VeggieGirl said...

I'll take a slice (or two), please! :)

Krissy said...

Yum! I'm SO addicted to pumpkin these days - I can't wait to try this one out :) xoxo

Miss Eco Glam said...

Looks amazing!!!!! I just love seeing what you come up with now that you have to be careful with what you are eating, in actual fact, you know you are making recipes even healthier! so go girl! xx

Love Raw ~ Karolina said...

Looks jummy! Great work!
/Karolina~

Laurel said...

Oooooo, awesome! I was thinking I needed to find a recipe for a vegan pumpkin pie filling and here it is. I didn't have to look very far ^_^!!! Using Irish Moss is such a novel idea. I have a ton of Irish Moss I don't know what to do with right now :D. I am definitely making this when Thanksgiving comes!

Take care!

Laurel

Rebecca's Remedy said...

Yum! I made your pumpkin cake/bars the other weekend, but I think I would like this more :) I have had a hard time getting the irish moss to blend well enough into a gel. I am using an old blender that is not that high-speed. Do you think that has something to do with it?

Laurel Alanna McBrine said...

Oh, man, this looks delicious. Pumpkin is so yummy this time of year and I wish I could just buy some healthy treats such as this pumpkin concoction. I can't seem to summon up the energy for cooking with a broken bone in my foot, at least that is my excuse and I am sticking to it :)

Ela said...

Looks delicious - I'm excited to hear more about your health update also.

I still haven't played with irish moss, but am sensing that it's almost time for me to start...

love
Ela

Lauren said...

Pumpkin Pie is my favorite!

Kelly said...

The pumpkin mousse looks AMAZING! Quick question though: Where can I get irish moss? And if I can't get it, what can I substitute for it?

Thank you so much!

rachel said...

I, too was wondering where to get Irish Moss?

this recipe looks sooo yummy! thanks for sharing!

Pure2raw twins said...

YUM! I would like a slice please ; )

I hope you are doing well!!
xoxo
Michelle

Cinnamon Girl said...

Well, I just made this today!Thank you Heather you rock! and it looks really really good!

Although is very smooth I find there is still a little bit of grainy aspect here and there from the irish moss...is this normal or should off I blended more?

Also when I pour the filling on top of the freezing crust it warmed it up. SO i stuck everything back in the freezer for a little bit..I hope this is ok.

One last question? Can I freeze the left over pie? if not, how long would it last?

xoxo...have fun in California. I am happy to hear you are doing great!

Anonymous said...

I was about to throw in the towel and eat the always trust worthy Entenmann's Pumpkin Pie. I would've paid a horrible price after being raw for so long. I am hoping this recipe is just as good, I am addicted to pumpkin pie. Thank you for this recipe.

Lori said...

I've been searching and searching for a pumpkin pie recipe- raw or vegan or just healthy and taste good- and I think I've found it! Thanks for sharing this one! I'm makin' it tomorrow. :)