Bauman College Programs

Author Topic: Holiday Vegan Dessert Recipe  (Read 1900 times)

Offline oliviak033

  • Member
  • *
  • Posts: 1
Holiday Vegan Dessert Recipe
« on: September 23, 2014, 08:00:55 PM »
The holidays are coming up quickly, what better way to celebrate then to get a kick start on making some holiday goodies?!
I found this recipe the other day and it came out great. Pumpkin Pie is a holiday staple, so making it was exciting and I love how the recipe is a little different then most. It's fun, simple, and a better alternative then most desserts served on halloween or thanksgiving.
Check it out.

Swirled Cheesecake Pumpkin Pie
vegan, makes 1 pie with leftover filling

1 pack vanilla vegan pudding
*Dr. Oetker brand
1 1/2 cup soy milk
1/4 cup soy creamer
3 Tbsp arrowroot powder (or cornstarch)
dash of salt
2 Tbsp Vegenaise
1/4 cup vegan sugar (evaporated cane juice)
1 1/2 containers soy cream cheese (about 12 oz.)
1/2 cup raw cashews
1/2 cup raw Brazil nuts
1 tsp cinnamon spice blend (cinnamon, nutmeg, cloves)
1 dash cayenne
1 can organic pumpkin puree (16 oz.)
2 Tbsp maple syrup
1 tsp apple cider vinegar
One pre-made vegan graham crust
*I used Wholly Wholesome brand
*You can also make yourself with crushed grahams and a Tbsp vegan buttery spread.
Garnish: Mixed whole nuts (cashew, pecan and/or Brazil)
*one toothpick for swirling design effect.

1. Gather ingredients. Pre-heat oven to 350 degrees. Place a small pot on stove top. Turn heat to med-high. Add: soy milk, soy creamer, pudding mix and salt. Stir briskly until pudding mix is well-dissolved in pan.
2. Next, carefully stir in the arrowroot powder. Try not to let it clump.
3. The mixture should be thickening and reducing by now. Continue stirring briskly so that it does not burn. You may want to turn the heat down to medium. Now add in the cream cheese, Vegenaise and sugar. Stir until the cream cheese is melted into the mixture and the filling is bubbling and thickened.
4. Remove from heat and pour into a blender. Let cool for a few seconds and proceed blending with extreme caution. *hot liquids tend to steam and can explode in a blender* Begin blending. Add in chopped cashews and chopped Brazil nuts and blend until perfectly smooth. This white mixture is your Vanilla Nut Cream portion of your filling.
5. Pour about 8 ounces of the white filling out into a separate container. (I just use an empty cream cheese container. Set aside.
6. To the blender, add in the maple syrup, apple cider vinegar, pumpkin puree, cinnamon spice blend and cayenne. (the one dash of cayenne adds a bit of mellow heat, but you can remove if you are sensitive to spiciness.) Blend until smooth.
7. Pour the pumpkin blended mix into your crust. Fill about 3/4 of the way to the top of the crust. (Leave room for the white filling.)
8. Next pour in the entire side container of the Vanilla Nut Cream white filling mix. Pour directly into the center of the pie and allow to disperse in a center-based circle. By placing the white in the center of the pie-you will ensure that their first bit is of that white creamy cheesecake-then they will move onto more pumpkin as they eat. Take your toothpick and start making swirls in the pie until it looks pretty and gently swirled. Over swirling will create a clumpy look so stop when it looks right. (This process is my preference, you can pour and swirl as you like though. Creativity encouraged!)
9. Lastly, add a few whole cashews and pecans to the ring of the crust. I alternated nut varieties.
10. If you have leftover filling you can either bake in separate oven-safe mini cups (you could use muffin tins) or simply pour into dessert cups and place in fridge to harden as a "raw" version of this dessert. (If you do raw 'extra cups', be sure and use shallow cups so that the filling hardens properly.) Place in the oven to bake at 375 for 35 minutes.
11. Remove from oven and allow to cool for a few minutes before transferring to fridge to cool for at least a few hours.
12. Serve chilled. Add some cool creamy rice whip on top.

Offline hudsonmarc

  • Member
  • *
  • Posts: 3
Re: Holiday Vegan Dessert Recipe
« Reply #1 on: October 31, 2014, 08:33:15 AM »
Yummy, I've just been looking for an easy pumpkin recipe for Halloween. It seems that I've found it. Thanks a lot.