This weekend a few friends and I took a little day trip out to Beacon. It’s one of my favorite places for a day trip outside of the city and the drive out was absolutely stunning. Even if you live on a tree lined street in the city, it’s easy to forget the beauty of the leaves changing. Along with leaves changing, I’m always excited to make my favorite fall recipes, like pumpkin pie. My allergy-prone family has been making a vegan pumpkin cheesecake for Thanksgiving for a few years but I decided to take it more into pie or tart territory (I’m a crust lover!).
My version is somewhere between a traditional pumpkin pie and it’s raw, vegan cousin. I prefer to cook the crust to get that familiar crust-like texture, rather than opt for a more chewy, raw date and nut crust (though still delicious). The pumpkin pie filling whips up in just a minute in my KitchenAid® Pro Line® Series Blender. I like to add it to leave it raw and chill the tarts until they set but perhaps you could cook it for about 10 additional minutes, if you prefer. Add a crunchy, maple-y topping and a dollop of whipped cream and call it a day.
If you’re heading out to Beacon, work up an appetite on a hike and head to Ella’s Bellas on Main Street. We hiked Mount Beacon, which is all uphill – totally harder than we expected – so if you are doing this one make sure to bring snacks and water! Ella’s Bellas is a completely gluten free bakery with vegan and gluten free sandwiches, quiches, and salads, and lots of baked goods. It seems they have some “off menu” items so make sure to ask what sandwiches they have that day. I imagine they will have lots of pumpkin-inspired pies in the coming months, but in the meantime you can get cooking on this one at home 🙂 Check out Design Sponge’s great guide for more fun things to do in Beacon.