I don’t know what it is about this season but I get dessert-crazy! I don’t eat a lot of desserts but I make a lot and my friends, my family, and yeah, even my neighbors benefit from it!
I love introducing my Romanian friends & family to (vegan) desserts they’ve never had or never would’ve eaten if not for me. It’s so fun watching someone eat a sweet potato pie for the first time, or bite into a peanut butter cookie. There’s nothin’ like it and I’m not stopping anytime soon!
Before moving to Romania I’d never seen or heard of a blue pumpkin in my life but I love them. They’re sweet, the flesh is soft and tender, and the flavor is quite versatile.
And therefore, perfect for pumpkin pie!
Now to be honest, I did make this because I really wanted pumpkin pie this year so I made it exactly how I wanted to. That means that I didn’t take the time–and effort–to make a real pie crust with butter and flour and all that jazz.
Nope, I used a mixture of vegan digestiv ‘crackers’ (cookies for my American readers), vegan Biscoff cookies, oat flakes, cinnamon, nutmeg and butter. Get them crumbly, add melted vegan butter and press into your pie plate…or whatever shape you use. This came out like a tart or crisp, so you could even use a square or oval shaped dish.
The pie mix is simple and I used a blender to get it perfectly smooth. Just add: pumpkin, cinnamon, cornstarch, brown sugar, coconut milk. Blend until smooth and pour on top of the cookie base and bake (180C/350F) for 50 to 60 minutes.
You should be able to slide a butterknife in and have it come out clean. Mine took about 54 minutes, but I have an electric oven so watch it closely.
The best thing about this recipe? You don’t have to worry about over-cooking the crust. Oh, and it’s super, duper delicious.
And that’s it. My pumpkin pie for the year…okay maybe I’ll make it again because it was so good and those blue pumpkins keep eyeing me at the grocery story, begging me to get another one.
And another.
Happy Wednesday.
The Spicy Spatula 
Whatcha think?