Chic Vegan

Vegan and Fabulous!

Recipe: Natalie Slater’s Permafrost Pumpkin Pie & A Bake and Destroy Giveaway

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Bake and DestroyIf there was ever the perfect cookbook for Halloween, it’s Natalie Slater’s new book Bake and Destroy. Influenced by slasher films, pro-wrestling, punk rock and heavy metal, Natalie’s quirky-yet-delicious comfort foods are a refreshing take on vegan eating.

Bake and Destroy is full of creative and quirky recipes, such as Bike Messenger Brownies, Crouching Cornbread, Hidden Broccoli, and Banana Bread French Toast Cupcakes. There are savory dishes too, such as the Grilled Mac ‘n’ Cheez Sandwich, Taco Lasagna, Chick-O Cheesecake, and her Shepherd’s Pie Pizza. Natalie’s personality and sense of humor shine through in recipe.

Chic Vegan is happy to be hosting a stop on Natalie’s blog tour today, with her recipe for Permafrost Pumpkin Pie. We also have a chance for you to win a copy of her book Bake and Destroy at the end of the post. 

Permafrost Pumpkin PiePermafrost Pumpkin Pie

If you only make one ice cream pie recipe inspired by German black metal band Permafrost this Halloween season, let it be this one. It’s a snap to make, you just need a bit of patience to allow time to drain the pumpkin puree and let the pie set up. But once you use your battle axe to cut yourself a slice of this sweetly-spiced, frosty pie you’ll be glad you took your time.

Ingredients

For the crust*:

  • 1 & ½ cups finely ground vegan graham cracker crumbs
  • ⅓ cup sugar
  • ⅓ cup vegan margarine, melted
  • + ½ cup chopped vegan chocolate (or chocolate chips)

*If you can find pre-made vegan graham cracker pie crusts in a store near you, feel free to use one of those!

For the ice cream:

  • 2 (13.3 oz) cans full-fat coconut milk
  • 1 (15 oz) can pumpkin puree
  • ½ cup agave nectar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove

+ a long piece of cheesecloth

 

Instructions

Pre-heat your oven to 375 F. In a large bowl, mix together the graham cracker crumbs, sugar and melted margarine until well combined. Press into a 9” pie pan and bake for 7 minutes. Cool completely.

Set up a DIY double boiler and melt the chocolate. Spread the melted chocolate in the bottom of the cooled pie crust and place in the freezer to set up.

Place a piece of cheesecloth in a strainer and move the whole contraption to the skink. Scoop the pumpkin puree into the cloth and allow it to drain for 15 minutes. When the time is up, wrap the puree in the cheesecloth and gently squeeze out the extra liquid.

In a large bowl, use a whisk to combine the coconut milk, pumpkin puree, agave nectar, cinnamon, salt, ginger, nutmeg and clove.

Pour the mixture into your ice cream maker and follow the manufacturer’s instructions to freeze. Scoop the soft ice cream into the prepared pie shell, cover with plastic wrap and freeze for at least 4 hours. Then slice and serve.

 

Enter to win a copy of Natalie Slater’s new book Bake and Destroy. US residents only. Contest ends at midnight EST  on October 31st.

About Dianne

Dianne Wenz is the Editor-In-Chief for Chic Vegan. She is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizers guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. In addition to food and nutrition, Dianne loves crafts and cats. To learn more, visit Dianne’s website and blog at Dianne's Vegan Kitchen

Reader Interactions

Comments

  1. Jessica McCurdy says

    Fave baked food of all time is vegan Cherry Almond Poppyseed muffins, warm right out of the oven.

  2. Mike Langford says

    Hands down, my favorite baked good of all time is my mom’s peanut butter chocolate chip cookies. If she makes two, I’m eating two. If she makes two dozen, I’m eating two dozen.

  12. Ivonne Quiroz says

    My favorite baked good is pumpkin cheesecake usually made for the holidays. I made a vegan version last year that kicked the non-vegan version’s butt!

  13. Amanda Clark says

    I LOVE cakes! Any flavor of cake. Pretty sure I should be a piece of cake by now! I’ve recently starting making vegan cakes, in mugs in the microwave. It is so easy and my kids love them too. Kid tested, mother approved!

  18. Dee says

    My favorite baked food ever are the chocolate chocolate chip cookies from post punk kitchen. So om nom good!

  21. Amber says

    How does one with a mammoth sweet-tooth choose?? I suppose I would say any sort of vegan muffin, warm out of the oven, and soft in the middle but crispy and streudle-y on the outside. Mmmm.

  42. Naomi Ross says

    Cookies, especially chocolate chip. I’ve also become a fan of raw desserts = ) Anything with marzipan rocks!

  45. Amy Mendoza says

    I love chocolate cake with chocolate glaze or frosting! But we bake almost every day in our home, muffins, pizza crust, cornbread and waffles are the usual 🙂

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