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Bouley Coconut Yogurt Pumpkin Cheesecake Pie

Well, I’m not sure why I made this. I’m not even sure how to begin with the recipe as it all just sort of … happened. But, here goes.

It all started with home made coconut milk yogurt. A yogurt maker is $20 on Amazon. Get one. Never buy yogurt again, dairy or non. It’s so easy to make. For the #Vegan kind, do this:

Coconut Milk Yogurt

3 cans full fat organic coconut milk
Probiotic yogurt starter or 1/2 cup store bought yogurt with cultures (dairy is OK, or non)
1/8 cup wildflower honey
2 tbs agar agar, gelatin or other thickener

Basically, heat the coconut milk to 180 degrees to remove pathogens. Remove from heat, add honey to feed the cultures and agar agar or thickener. Play around with consistency if you like. Cool mixture to 110 degrees. Take your room temperature store yogurt and mix it with one cup of mixture outside of the pot. Mix back in to main mixture when all incorporated; or add probiotic once 110 degrees or less. Put in yogurt maker for 8.5 hours. I recommend straining through cheese cloth or the strainer that comes with yogurt maker to make Greek style. SAVE the stuff you drain off for the pie.

PIE

Crust
1/2 cup almonds
1/2 cup cashews
1/2 cup pitted plums
1/2 cup pitted dates
1/2 cup rolled oats

Put all ingredients in a food processor and whirl in to a ball. Lay out wax paper on a cutting board and spread crust in to a circle. Press it down to about 1/8″ thickness. You can use wax paper on top to spread it out. Place in pie tin or glass pie pan and smoosh sides up beyond rim of pan for crust.

Filling
1 tbs cinnamon
1 tbs Nutmeg
1 tbs Pumpkin Pie Spice
15 oz pumpkin (canned is fine)
1 1/2 cup Bouley Coconut Milk Greek Yogurt (or the strained out coconut milk)
91 g (1 package) silken tofu
1/2 cup honey (or maple syrup if you’re that much a Vegan)
1 cup cashews
Shredded Coconut to Sprinkle on top

Take can of pumpkin and put in bowl. Add Yogurt, tofu, honey, and spices. Process cashews in food processor and mix them in. Then, process the entire mixture until smooth. Taste along the way, it’s delicious. Fill your pie shell with the filling and bake at 375 for 35 to 40 mins.

I liked it, it tasted just like the Holidays! I hope you like it too!

Kitchen Disaster Category: 3

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