Last month, after a break, I kick-started the Be My Guest series with Famidha. But I have already mentioned that I may not go on every month doing a post. Alhamdulillah, I am glad this month I have a blogger too as my guest. A blogger, who is on my list of favorites in food blogging. I mean, go through her blog. The amount of recipes she posts, especially as a part of the Blogging Marathon, is amazing. Each post of her is a delight – whether it is the recipe or the shots. There is not even a post where her clicks are lacking – they are one better than the other or competing against each other. I really admire the way that she keeps up with the standard of her posts. Also, her blog is perfect fodder for a sweet tooth like me to keep looking at it and gawking. Many of her dessert posts have left me weak on my knees, just like this Gajar Halwa Cheesecake – what a fusion!, Mocha Almond Ice Cream or this Chocolate Cake totally with ganache, and what more, vegan!
I guess I have only gone on and on without even introducing my guest properly. 🙂 Please welcome Pavani, who blogs at Cook’s Hideout. She has been blogging for ten years now, definitely a lot of years of hard work that is! Her blog is a treasure house of vegetarian and vegan recipes from around the world, be it Italian, Mexican, Chinese or any other cuisine that you are looking for. When I popped the question to her if she would do a guest post me, I got an instant positive feedback and now here she is! I am really excited to have such a seasoned blogger gracing my space… the joy is definitely unexplainable – if there is a word like that! 🙂 Off to the delicious treat she brings along with her, which happens to be vegan… 🙂
Hi Guys, this is Pavani and I blog at Cook’s Hideout. I am very excited to do a guest post on the Big Sweet Tooth. Thank you very much for having me here Rafeeda.
Here’s a little about me, I live in New Jersey with my husband and 2 kids. I have been blogging for the past 10 years, can’t believe that it’s been that long myself. It started off as a way to document the recipes that I was trying at home. But about 4 years ago after I had my daughter, I left my full time job and the blog became my way of keeping busy and as a creative outlet.
I have known Rafeeda and her blog for quite a few years now. I follow her on Facebook and love her positive attitude. She is an awesome food blogger and ton of amazing recipes on her blog. I have quite a few of her bakes bookmarked to try soon. 🙂 Thank you again Rafeeda for this opportunity. I wish you many many more successful blogging years and all the very best with everything.
I thought a lot on what to make for the guest post. Since Rafeeda is always so sweet and the name of her blog is also ‘the big sweet tooth’, I finally decided on making a dessert. It’s fall and Thanksgiving is right around the corner, so here’s a Vegan Pumpkin Pie in a Chocolate Crust for all of you. The pumpkin pie filling is completely vegan and the secret ingredient that keeps everything together is soaked cashews. All the filling ingredients go into the blender and are blend until nice and smooth, then poured into the chocolate crust and baked until dark and set. The filling tastes amazing straight from the blender too. My daughter and I were fighting over who should get to lick the last bit from the blender. 🙂
This recipe makes 4 mini pies. Double the recipe and make it in a 9” pie pan. So here’s the recipe to make this delicious pie:
For Chocolate Crust:
Chocolate wafer cookies (make sure that the cookies are vegan) – 24 (depends on the size and type of cookies used. Adjust the number accordingly)
Vegan butter – 4tbsp, melted
For Pecan Pie Filling:
Pumpkin Puree – 1¼cup
Cashews – ½cup, soaked in water for 3+ hours and drained
Sugar – 6tbsp
Tapioca Starch – 1tbsp
Pumpkin pie spice – 1tsp (or use ½ tsp ground cinnamon+ ¼ tsp ground ginger + pinch of nutmeg and ground cloves)
Maple syrup – 1tbsp
Vanilla extract – 1tsp
To Serve (optional):
Coconut Whipped cream – as needed
Ground Cinnamon – for sprinkling
- Preheat the oven to 350°F.
- Make the Crust: Crush the cookies and take them in a mixing bowl. Add the melted butter and mix well.
- Divide the mixture evenly between 4 4” pie pans. Press with the fingers to compress the chocolate crumbs and form an even crust.
- Place the pie pans on a baking sheet and refrigerate until ready to use.
- Make the Pumpkin Filling: Combine all the ingredients for the pumpkin pie filling in a food processor or blender. Process until a very smooth mixture forms. Scrape the sides couple of times during blending.
- Divide the pumpkin filling between the prepared pie pans and smooth the tops.
- Bake for 35~40 minutes or until the top turns dark and a tooth pick inserted in the center comes out clean indicating that the filling is set and not gooey anymore.
- Remove from the oven and let cool for a few minutes before slicing and serving. Serve with a dollop of coconut whipped cream and a sprinkle of ground cinnamon.
- It is best to serve the pie the day it’s made, leftovers can be refrigerated and slightly warmed in the microwave before serving, but the test and texture is not the same.
I was a vegan for almost six months of my life this year, and then slowly moved towards vegetarian, and now I am back to being my normal self, slowly and steadily, Alhamdulillah. This is such a chocolaty treat, and that too on a much healthier side! Thank you so much for sharing this deliciousness on the blog… I can’t stop admiring them! 🙂
Hope you all enjoyed the post for today. Have a great weekend ahead…