I hope everyone had a nice Thanksgiving holiday yesterday, filled with family and friends, and of course lots of delicious food. Based on my own experience, I suspect that you stuffed yourselves, although hopefully not as much as I did! But, however full I felt last night (and still this morning!), I always enjoy looking at more food, so here is a sample of what I made and ate last night.
For our feast, I made a Pumpkin Cheesecake and topped it with a rich Whipped Coconut Creme. It tasted quite delicious, although definitely more like a pumpkin pie than a cheesecake. I think if I had used a Vitamix or a more powerful food processor, I could have gotten the filling to have a more even consistency (like the one in the original recipe’s picture, here), but nonetheless it tasted great. It had a wonderful pumpkin taste, and the pecans in the crust complemented the fall flavors very nicely. We had a little bit of extra crust dough that I baked separately, and it ended up thick and tasty as a simple shortbread-like cookie on it’s own. The coconut creme was from a recipe in Sweet Freedom, for a sugar-free, gluten-free, soy-free vegan whipped cream. Dolloped on top of the pie, it was rich, sweet, and certainly very creamy, but not as light and fluffy as whipped cream should be. Our consensus was that it would have been very good as a fruit tart filling, and next time I make one I will definitely use this recipe!