In that first post I talk about the value of gratefulness and how life-transforming it can be. And so, in the spirit of Thanksgiving, my grateful list continues....
I am thankful for family...
For my family of origin- my parents and their parents, my two sisters and one brother, for their spouses and my soon-to-be nine nieces and nephews. For their beauty and their flaws, and all that both aspects have contributed to growing me into the person I am today.
And for my current little family- for the privilege and joy of waking up every day and doing life with my 3 favourite people. For a patient husband who knows all there is to know about me and still loves me more than the day he married me, and for my two gorgeous boys who show me life through different eyes and make me a better person because of it.
I am thankful for friends- the ones who listen and love and gently push and laugh and share food and stories and memories. And for the ones who are harder- the ones who make me re-examine what loving really looks like; what it means to be patient and kind and giving and accepting (and the truth is that we are all both of these kind of friends at times, and I am thankful for the ones who love me no matter which kind I"m being!).
What are you grateful for right now? I'd love to hear from you.
Now, onto this recipe...
It occurred to me a while ago as I was thinking about Thanksgiving recipes that in Australia, November is almost Summer, and it's HOT, and baked treats are often avoided. Given how much I LOVE pumpkin pie, I decided to see if I could make one that was just as tasty and indulgent and true-to-the-original, but without having to bake it. And I did it!! It took a couple of attempts to get it right but here it is....the Aussie version of Pumpkin Pie! And as a bonus, it's mostly raw (the only cooked part is the pumpkin- before it goes into the filling), it's totally gluten AND grain free, it's dairy free, refined sugar free, additive free, vegan AND scrumptious!!
- 1 cup almonds or almond meal
- 1 cup pecans (or other nut like walnut or macadamia....I like pecans because they are quintessentially 'thanksgiving' to me and the flavour it great with pumpkin)
- 3/4 cup (100g) sultanas or raisins
- 2 tablespoons pure maple syrup
- Line a 20 or 22cm springform tin with baking paper- on the bottom and around the inside (use a little oil or butter on the tin to help the paper stick)
- Put all ingredients in a food processor or blender and blend until the nuts are finely crumbed and it all comes together in a consistent mass.
- Empty into the lined tin and press down as firmly as possible, using your hands, and make it as even as possible on top- a fork can be helpful for this.
- Place tin in the fridge to start firming up while you make the filling.
Ingredients for filling:
- 2 cups cooked pumpkin. Start with about 1kg raw, unpeeled. Peel it, cut it into cubes and steam it until very tender. You could also roast it, but then it wouldn't be no-bake!
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 cup pure maple syrup
- 3/4 cup coconut cream (shake the can very well before opening to mix the cream with the liquid). Note : you can use organic dairy cream if you're not avoiding dairy.
- 1 1/2 teaspoons agar agar (see my explanation of agar agar in my Crap-Free Jelly recipe here).
- In a small saucepan, whisk til well combined the maple syrup, coconut cream and agar agar.
- Bring to a simmer over the lowest heat possible while stirring constantly. Simmer for one minute and remove from heat.
- Working quickly, place the agar mix into a food processor or blender with the cooked pumpkin and all the spices. Blend until smooth.
- Pour filling over the chilled base and smooth out the top with the back of a spoon. It will begin setting quickly and should be completely set within an hour in the fridge.
- Serve cold with a little cinnamon sifted on top, and with some honey yoghurt or fresh cream if desired.
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