Come for a little peek at a super tasty VEGAN pumpkin tiramasu?
Okay, this recipe originally came from the lovely Kathy Patalsky and I followed it though made a few cchnages and it just didn't set! It was suppost to be a pumpkin pie, no bake - but mine didn't set BUT it tasted wonderful! So I stuck it in a wine glass, put a pecan (even though it's a walnut pumpkin pie...) on top and a leaf of mint! Also, I learnt a few things on the way so down below will be a different version, but if you want to make a PIE - Follow Kathy Patalsky's recipe.
Awwwright here's the recipe:
1/3 cup raw walnuts
1/2 cup rolled oats
2 Tbsp organic brown sugar
1/2 tsp salt
2 Tbsp flax seeds (optional) (I used 1 tbsp of milled flax)
15 ounces pumpkin puree, unsweetened
1/2 cup organic brown sugar
1/2 cup raw walnuts
3/4 tsp salt
1 1/2 tsp pumpkin pie spice (recipe for pumpkin pie spice down below)
1/3 cup walnut oil
1/4 cup almond milk
4 heaping teaspoons of soy yogurt
1/2 tsp of vanilla extract
(I put mine into a pie dish so I felt like there wasn't enough crust, personally, but if you're putting it into wine glasses it depends on the size of your wine glasses but that should be enough)
Put all the dry ingredients into a food proccessor. Whizz it up until mixed, but still little pieces of walnut are in sight. Then, spoon into the wine glasses (this makes probably about 4-6, but again it depends on the size of the glass). Set aside and put all the filling ingredients (apart from the oil) into a food processor. Turn on and mix until creeeeaaamy! Then pour the oil in, and just process a tiny bit. Test it, and adjust spices or sugar to taste - i added a bit more cinnamon and nutmeg; just a pinch.
Then spoon on top of the crumbly base mixture, and put into the fridge for at LEAST three hours - i put mine in the evening, and ate it the next evening.
Garnish with a walnut (out of walnuts, so I used a pecan) and a sprig o' mint - et voila!
I'm writing this whilst snacking on a chocolate rice cake and an apple. Bloggers life :D