Pumpkin Pie at this time of year is a huge favourite in America and Canada. As I have already learned, pumpkins are a big part of Halloween in the US and Pumpkin Pie is a traditional dessert that is eaten after Thanksgiving dinner.
When the settlers first arrived to America they discovered that the Native Americans grew squash and pumpkins. The natives brought pumpkins as gifts to the first settlers and taught them the many uses for them. It is thought the natives mainly roasted or boiled them for eating.
Historians believe that the settlers were not very impressed by the natives’ squash and pumpkin stews until they had to survive a harsh winter. Over half of the settlers died from scurvy and exposure.
It is believed that Pumpkin Pie developed by the early 19th century. The dish started to appear in American cookbooks and pumpkin pie became a common addition to the Thanksgiving dinner. Meanwhile, the British method of cooking the pumpkin took a different course. The English Pumpkin Pie was prepared with apples, spices and sugar and then baked whole.
Today throughout much of the United States, it is traditional to serve Pumpkin Pie after Thanksgiving dinner. The recipe here is based on the American style of pie but it’s for those with a dairy, gluten or egg allergy. It is really quick, simple and easy to do. There is no cooking involved, just simply put in the the fridge overnight. Well worth a try.
Serves 8 – 10
- Sharp small knife
- Small knife
- Chopping Board
- Food processor
- Small pan
- Stirring spoon
- Spring loaded cake tin
Ingredients for the base
- Pecans x 150g
- Dates x 150g
- Raw cacao powder or 100% chocolate x 50g
- Coconut oil x 50g
Method for base
- Start by removing the stones from the dates and set aside.
- Put the small pan on the hob on a low to medium heat and add in the coconut oil.
- Stir until melted but not cooked.
- Then add in the raw cacao powder or 100% chocolate and stir until blended togther.
- Place the dates and pecans into the food processor.
- Pour over the coconut oil and chocolate mixture as evenly as possible.
- Blend all of the ingredients together.
- They should resemble a textured dough mixture.
- Finally, spread the base on the bottom of the cake tin as evenly as possible.
- Pat it down to compact it into the base.
- Put it in the fridge while you start on the topping.
Ingredient for the Pumpkin Pie topping
- Pumpkin Puree x 150ml (Please click here for a recipe).
- Cashew Nuts x 250g
- Coconut milk x enough to cover the nuts
- Tahini x 2 tbsp
- Cinnamon x 1 tsp
- Ground Ginger x 1 tsp
- Ground Nutmeg x 1 tsp
- Ground Cloves x 1 tsp
- Maple Syrup x 2 tbsp
- Coconut oil x 100g
- Start by soaking the cashew nuts in enough milk to cover them.
- Store them in the fridge for at least 4 hours or overnight.
- Meanwhile make the pumpkin puree. (Click here for a recipe).
- Add in the soaked cashew nuts to the food processor and blend until smooth,
- Next add in the tahini, coconut oil, pumpkin puree, maple syrup and spices.
- Blend all the ingredients together until a smooth paste is formed.
Method for putting the topping and base together
- Remove the already made base from the fridge.
- Then spread the pumpkin pie cashew nut cream cheese over the base as evenly as possible.
- Finally put the cheesecake back into the fridge and leave for six hours at least or overnight preferably.
- Serve and enjoy.
Chocolate Pumpkin Pie Cheesecake is a great dish to serve if there are those visitors coming with a gluten and dairy allergy. I served this at the weekend to a friend with a dairy allergy and it was very well received. He thought it was really creamy and gooey. A perfect combination for a cheesecake. So if you are celebrating Thanksgiving this year and you are looking for an alternative to Pumpkin Pie then look on further. However you decide to enjoy this dessert, as always, enjoy.
What’s your favourite cheesecake flavour? I would love know so please leave your comments below.