Banana Cream Pie!

Vanilla is our ingredient of the season. So far we’ve made some vanilla-infused vodka (great for milkshakes!), a double vanilla cake, and a savory roasted chicken with vanilla bean.

Oh my goodness. We can’t stop with the banana cream pies! If you’re following our Instagram feed, you have all the proof you need (not one, but two pies in one week!)… and no joke, there are perfect bananas on the counter and plans for another pie (fortunately we have guests ready to dig in – we’re not that crazy).

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No Bake Mini Pumpkin Pies {Vegan + Gluten Free}

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Thanksgiving is a time of indulgence and as much as I love to nibble on holiday goodies, I hate the guilt that comes along with it. There is no reason you can’t make a concerted effort to eat clean, whole foods during the holidays.  In some cases it takes a little bit more effort, but with these mini no-bake pumpkin pies, it takes considerably less!  Pumpkin pie has been my favorite Thanksgiving dessert for as long as I can remember and while I love the original, I’m cheating on it with this new no bake, vegan and gluten free alternative.

This recipe substitutes out the eggs, half and half, butter and sugar for nuts, raisins, and natural sweeteners.  It’s also a recipe that can be made a day or two ahead of time so that you have more time to relax with your friends and family.  While it’s not technically raw because the pumpkin puree is cooked, this recipe doesn’t require any baking, which is pretty handy since your oven will probably be busy with other delicious eats.  Join me in feeling great about this year’s holiday dessert choices; your guests and your waistline will thank you.

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 Crust Ingredients:

  • 1 tablespoon coconut oil
  • 4 cups walnuts
  • 4 cups raisins
  • Pinch of salt

Topping Ingredients:

  • 1 15oz can organic pumpkin puree
  • 2 cups cashews
  • 2/3 cup maple syrup
  • 2 tablespoons coconut oil
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon clove
  • 1 teaspoon all spice
  • pinch of salt

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 The how:

  • Pulverize 4 cups walnuts in food processor or high powered blender.  Add 4 cups of raisins and blend until they combine with the walnuts and form a dough.
  • Grease two 12 count muffin tins with coconut oil.
  • Firmly press dough into each cup (about a half inch) and sprinkle each with a tiny bit of salt. Place in the freezer.
  • After 2 hours run a butter knife around each muffin tin and pop the crusts out so that they’ll be easier to remove when the pies are completely finished.
  • Blend the pumpkin puree, cashews, melted coconut oil and maple syrup until combined. While blending, add the cinnamon, nutmeg, clove, all spice and salt. If you like your pumpkin a little sweeter, feel free to add more maple syrup.  (The consistency should be nice and creamy, if it’s a little thick, add some coconut oil, if it seems runny, add some cashews. If you followed the recipe exactly, it will be just right.)
  • Spoon a dollop of topping onto each frozen crust. However the filling settles is how it will freeze so take the time to smooth or swirl it, whatever you prefer. Allow the pies about two hours to freeze.
  • Remove them from the freezer 15 minutes before serving. Use a butter knife to easily pop them out of the tins. Top with a piece of walnut if you wish.
 *Recipe makes 24 individual sized pumpkin pies.

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See that? Easy as pie. Now go pop these in the freezer so you have something to nibble on during the parade tomorrow 🙂

 

 

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In Season: Pi Inspired Links

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Happy Pi Day from Live Seasoned!  Today we have math and pies on the brain, well mostly pies.  Here’s a few pi (and pie) inspired links for your Friday, there’s still time to make it a Pieday!

New to this whole Pi Day business? Well it’s time to get your act together! Learn a bit about Pi here.

People compete to memorize Pi, which is a challenge since its decimal digits never end and never develop a repeating pattern. If you want to do the same and impress your friends, get this mug. Looking at it every morning is sure to help.

I must admit, it’s rare that I bake a pie, but I recently spent two months on a mountain with an amazing pie baker!  He whipped them up like it was nothing and he also told me about this sweet pie blog that his friend created.  Eating his pies was inspirational, but I still haven’t gotten around to baking one yet. Shh, don’t tell.

What is 3.14 backwards? PIE!

I’m more likely to make a pot pie or shepard’s pie.

One of my favorite Christmas presents this year was a really pretty white ruffled pie dish.  Everyone should own one.  Here’s a few other pretty pieces.

And how cute are these Easy As Pie dishtowels?

One of the best pies I’ve ever had was raw.  I remember my roommates and I all shared it until it was finished, which took about five minutes.

This split decision pie pan is a great idea, especially to accommodate for different diets;  now gluten-freebies and vegans can eat pie with the rest of the gang.

If you succeed at baking and eating a pie today, please order this t-shirt.

Need some more pie inspiration?  Check out our pinterest board for more recipes and cute pie supplies.

 

*Image via the Nerdista
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