Vegan Pumpkin Pies

Ingredients

for the filling:

• 1 cup original Almond Breeze Almond Milk
• 3 tablespoons corn starch
• ¼ cup maple syrup
• 1 cup canned pumpkin puree
• 1 tablespoon coconut oil
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon alspice
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• optional - 2 more teaspoons maple syrup

for the pies:

• this recipe for vegan pie dough
• crushed pecans for garnish
• optional-coconut whip, or whipped topping of choice

Instructions

1. Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you're not going to assemble pies right away. Dough will harden the longer it chills. If it gets too hard, let sit at room temp and it'll become more pliable).
2. In a small (unheated) saucepan, combine almond milk, corn starch. Whisk until it's combined and all lumps are incorporated. Add maple syrup, then bring to a simmer over low to medium-low heat. Whisk continuously until the mixture thickens and looks like the above photo. (about 2 minutes).
3. Turn the heat off, whisk in the pumpkin puree, coconut oil, vanilla, spices, salt, and a little bit more maple syrup. (Taste and adjust spices & sweetness if you want to).
4. Set aside, and let cool to room temp. (chill in the fridge if you're not going to assemble pies right away).
5. Roll/form pie dough into mini tart pans, regular muffin pans, or mini muffin pans. (note - mini muffin pans are the easiest - just use your fingers to press a small ball of dough into each muffin cup - you will have delicious 2-bite pies).
6. In a 350 degree oven, pre-bake dough for 8-12 minutes or until it's just barely not raw. Remove from oven, let cool slightly, then spoon in the filling and sprinkle with a few crushed pecans. Bake for an additional 5-10 minutes until the top sets & turns darker orange. Remove, let cool, and refrigerate for 8-24 hours until fully chilled and set.
7. Garnish with coconut whip cream and a dusting of cinnamon.
8. Source: countryliving.com

Pumpkin Bourbon Cheesecake

INGREDIENTS

For the crust
5 graham crackers (3 oz)
1/4 cup pecans
1/4 cup hazelnuts
3 tbsp sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp unsalted butter, melted

For the filling
1 1/3 cups sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1 15 oz can pumpkin puree
1 1/2 lbs (three 8 oz packages) cream cheese, cut into 1 inch chunks, at room temperature
1 tsp vanilla extract
5 large eggs, at room temperature
1 cup heavy cream
1/4 cup bourbon

For the cream 
1 cup heavy cream
1/2 cup sour cream
1/3 cup packed light brown sugar
1/8 tsp salt
2 tsp bourbon

DIRECTIONS

For the crust
Adjust oven rack to lower middle position and heat to 325º. Grease the mini cheesecake pan with nonstick cooking spray or butter. Pulse the crackers, sugar and spices in a food processor until finely ground. Add melted butter and pulse until combined and the mixture resembles wet sand. Fill each of the cheesecake cups with about 1 heaping teaspoon of crumbs. Press down with the greased bottom of a shot glass until flat and even on top. Bake for about 8-10 minutes (about 15-20 minutes for regular size cheesecake), or until fragrant and browned around the edges.

For the filling
Bring 4 quarts water to a simmer. While crust is cooling, whisk together the sugar, spices and salt in a small bowl and set aside. Line a baking sheet with a few layers of paper towels, spread the pumpkin on the towels and cover with a second layer. This get rid of some of the liquid and helps keep it from sticking to the pan. Beat the cream cheese in the bowl of a standing mixer at medium speed for about 1 minute. Scrape the bowl with a rubber spatula. Add about 1/3 of the sugar mixture and beat at medium-low speed until combined, about 1 minute. Scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each. Add the pumpkin and vanilla and beat at a medium speed until combined, about 45 seconds. Scrape the bowl. Add 3 of the eggs and beat at medium-low until incorporated. Scrape the bowl and add the remaining 2 eggs. Add the heavy cream and bourbon and beat at low speed until combined, about 45 seconds. Give a final stir by hand, scraping the bottom and sides of the bowl.

Wrap the bottom and outside of the cheesecake pan with foil. Pour the filling into the pan (you can fill all the way to the top). Set cheesecake pan in a roasting pan and add enough boiling water to come halfway up the sides. Bake until the center of the cheesecakes are still slightly wobbly and the cake reads 150º on an instant-read thermometer, about 20-25 minutes. (About 1 1/2 hours for a traditional sringform pan.) Remove pan from water bath and cool on wire rack. Wrap with plastic wrap and refrigerate until chilled.

For the cream:
In the bowl of a standing mixer, whisk the heavy cream, sour cream, brown sugar, salt and bourbon until combined. Increase speed to high and continue to beat until doubled in volume. Pipe onto mini cheesecakes, or spread onto a traditional cheesecake. (If making in advance, add all ingredients except bourbon before refrigerating. Then add bourbon and beat again until fluffy.)

Makes 24 mini cheesecakes or 1 traditional cheesecake.

Source: countryliving.com