What can Thanksgiving (or Fall!) do without something pumpkin. Whether it's Pumpkin Cheesecake, Spiced Pumpkin Lattes, or pumpkin cake, the flavour and scent of pumpkin is an ideal companion to awesome fall weather.
I had been never really a large pumpkin cake fan previously. Previously few years, I’ve fallen deeply in love with coconut and pumpkin… which recipe is a great mixture of both. It's grain free and could be made completely dairy free too.
A proper form of the classic pumpkin cake... having a dairy free option!
Author: Wellness Mama
Recipe type: Dessert
- For Crust-
- 1 cup of walnuts or pecans, carefully ground in blender until flour like (or almond flour)
- 1 egg
- For Filling-
- 1 (15 ounce) can of pumpkin (nothing added) or approximately 2 glasses of homemade pureed pumpkin with excess liquid drained
- 3 eggs
- ¼ cup of honey (in order to taste) - can substitute stevia, however the honey really helps it hold better
- 1 Tablespoon of pumpkin cake spices or herbs or a couple of teaspoons cinnamon and ¼ teaspoon all of cloves, ginger root and nutmeg
- 1 teaspoon natural vanilla
- coconut milk to thin (a maximum of about ⅓ cup)
- Pre-heat oven to 325.
- Grease cake pan with coconut oil and blend crust elements manually inside a medium-sized bowl.
- Press crust into bottom and sides of cake pan and make the oven while making the filling.
- Within the same bowl (no requirement for extra dishes!) mix the filling elements (except coconut milk) and blend utilizing an immersion blender. Without having one of these simple, make use of a regular blender or mixer. A hands-mixer won't have it as smooth! It ought to be smooth and spreadable, although not really pourable. Add coconut milk as needed to thin slightly.
- After 10-fifteen minutes, take away the crust because it barely begins to brown.
- Pour/smooth the filling within the crust and go back to oven for around an hour or until center is no more jiggly. Sets more because it cooks.
- Top with coconut cream or whipped heavy cream and a few chopped pecans.