Classic Pumpkin Pie with Flaky Crust

Nothing beats a flaky, melt-in-your-mouth pie crust with a creamy filling using just the right amount of spice. Created for Allergic Living magazine, this is one of my favourites for the Thanksgiving and Christmas weekends.


The crust and filling are easy and take seconds to prepare; you’ll just spend a bit of downtime during freezing and baking sessions.


Inspired by my classic versions in my books (both the Pumpkin Pie with Pecan Streusel in Pies and Desserts and Pumpkin Pie Squares with Pecan Crumble in Cakes and Cookies), this one is updated and guaranteed to be your new classic go-to. And, of course, don’t forget the Coconut Whipped Cream.

Check out the full recipe from Allergic Living here: Classic Pumpkin Pie with Flaky Gluten-Free Crust.




Chocolate-Covered SunButter-Pumpkin Truffles

I’m not one to get on the pumpkin spice bus, but I’ll hop on board for these bad boys. Creamy, smooth spiced pumpkin truffles are loaded with SunButter goodness, then rolled in toasted sunflower seeds, and dipped in a chocolate coating.


If you have leftovers, store them in the freezer—the filling gets transformed into a fudgy texture that’ll basically succumb to a midnight snack the day they’re made.

This is the third recipe I’ve developed for SunButter, one allergy-friendly brand that is a staple in my kitchen.

You can adapt this dessert to your tastes or what you have on hand: try a mixed berry or peach filling, top with a chocolate ganache or a whipped topping (with or without the caramel!), or make the crust in a muffin tin for a tart-sized treat.

You can head on over to the SunButter website for the full recipe here: Chocolate-Covered SunButter-Pumpkin Truffles, and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly (and oh-so-good) recipes, too.

You can also check out my first two recipes for them here: Double SunButter Hi-Hat Blondies and SunButter Caramel Cookie Strawberry Pie.


(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Coconut Pumpkin Nanaimo Bars

I have a lot of nanaimo bars in my arsenal, but these definitely deviate the most from the norm.  A twist on the traditional, these no-bake squares feature a sweet-tart, cranberry and coconut cocoa crust, a creamy pumpkin buttercream, and a smooth chocolate topping. My Cakes and Cookies book features one just like the original.

Coconut Pumpkin Nanaimo Bars


For the crust:
1 cup dried cranberries
1 3/4 cup unsweetened dried coconut
1/2 cup walnut pieces
1/4 cup ground flaxseed
1/4 cup dark unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt

For the buttercream:
1/2 cup vegan buttery spread (not margarine)
6 tablespoons mashed pumpkin
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon fine sea or Himalayan salt
4 cups icing sugar, sifted
3 tablespoons cornstarch
1 to 2 tablespoons nondairy milk

For the topping:
6 ounces (170g) nondairy semi-sweet chocolate chips
2 tablespoons vegan buttery spread, such as Earth Balance

Line an 8×8 baking pan with parchment paper.

To make the crust, put the cranberries in a small bowl. Top with warm water, and let sit for about 5 minutes. Drain well.

Put the coconut, walnut pieces, ground flaxseed, cocoa powder, cinnamon, and salt in a food process. Pulse about 8 times to combine. Add the drained cranberries. Process until the mixture starts to stick together (you should be able to squeeze it in your hand and it stay together), about 1 minute. Press the mixture into the prepared pan. Put in the freezer while preparing the buttercream.

To make the buttercream, put the vegan buttery spread, pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt in a large bowl or the bowl of a stand mixer. Using a hand mixer or the stand mixer, beat until smooth and creamy, scraping down the sides of the bowl if necessary, about 2 minutes. Whisk the cornstarch into the icing sugar. Add half of mixture to the pumpkin mixture, beating well to combine, scraping down the sides of the bowl if necessary. Turn the mixer to low speed. Add 1 tablespoon of the milk and the remaining icing sugar, a little at a time, until well combined. Beat on high speed until fluffy, about 2 minutes. Scrape the mixture onto the crust, smoothing evenly. Return the pan to the freezer for at least 10 minutes while making the topping.

To make the topping, put the chocolate chips and vegan buttery spread in a microwave safe bowl. Microwave on 30 second intervals, stirring between each one, until the mixture is smooth and melted. (Alternatively, use a double boiler). Pour the mixture onto the buttercream layer. Spread evenly.

Refrigerate until firm, then cut into squares. Serve cold, and store leftovers in the fridge or freezer.