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The Appleseed Collective: Pumpkin Pie
The Appleseed Collective offers up a tasty treat with their new single, “Pumpkin Pie,” and songwriter Katie Lee’s own special recipe to serve hand in hand at the dinner table during the holidays this year. The song will be available on their upcoming release, Young Love, due out January 21, 2014.
“Pumpkin Pie” serves up a silver platter of opposites attracting with a sprinkle of whimsical Andrews Sisters style harmonies, a dash of jaunty steel guitar and Dixieland rhythms, and an ounce of playful jabbing via a verse line character contrast. Lee sings, “We don’t match up like pumpkin and pie/But you’re the apple of my eye/Baby, baby, I’m sweeter on you/Than icing on a cake/So don’t you let my poor heart break.”
[via Green Light Go]
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[audio:https://insomniaradio.net/audio/dailydose/irdd-appleseedcollective-pumpkinpie.mp3]Pumpkin pie recipe:
“Katie’s Easy Vegan & Gluten-Free Pumpkin Pie”
For the crust:
2 cups crushed gluten-free snickerdoodle or gingersnap cookies (I like WOW brand, they’re soft and crumble easily)
3 Tbsp vegan shortening, melted
1/2 cup coconut sugar
Combine ingredients and press into a pie pan. Bake at 350 degrees for 5-8 minutes, just until brown.
For the filling:
2 1/4 cups canned pumpkin (not pumpkin pie filling)
1/4 cup full fat coconut cream (the cream off the top of a can of coconut milk)
1/2 cup coconut sugar
1 Tbsp vegan “butter” (or coconut oil)
1/4 cup pure maple syrup
3 Tbsp tapioca starch (or cornstarch)
2 tsp pure vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch of salt
Soften all liquid/oil ingredients. Mix the maple syrup and tapioca starch separately to thicken, then add them to all ingredients, adjusting spices to taste. Mix well, until fluffy and smooth. Bake at 350 for 45 minutes. You may need to cover the crust edges about half way through to avoid burning as the pie bakes for a long time and the crust is already baked. Remove from oven when the filling seems firm, and let cool on a rack. Chill in the refrigerator for at least 3 hours before serving. Enjoy with whipped coconut milk!
