apple pie latte

Traditions and Additions

It wouldn’t be November without pumpkin taking over; pumpkin pie, pumpkin pancakes, pumpkin muffins, porcupines eating pumpkins.  While we here at Sticky Fingers love a good pumpkin (fill in the blank), we feel that it is best used to add flair and flavor to a traditional favorite. Pumpkin pie?  Sure thing, though we use a non dairy cream cheese  like Go Veggie!  or Tofutti brands for the base. Still loaded with spice and baked into a sweet and flaky crust, just how you remember.   Pair it with this adult milkshake, and impress your guests.

From our baking book ‘Sticky Fingers’ Sweets; 100 Super Secret Vegan Recipes’

Single Sweet as Pie Crust

Yield: Makes 1 shell

1 cups (4 ounces) all-purpose flour

2 1/2 tablespoons (1.13 ounces) sugar

1/4 teaspoon salt

213 cup (2.5 ounces)

non-hydrogenated vegan margarine (recommended: Earth Balance), cold, cut into 1/4"pieces

1 1/2 tablespoons cold water


1. In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until


2.Add the margarine pieces and pulse 5 to 7 times until the mixture becomes crumbly

3. Add the cold water and pulse 5 to 7 more times until mixture just comes together.

4. Turn the dough out onto a clean work surface. All the dry ingredients may not be

incorporated, but that is okay. Briefly knead the dough until all the dry ingredients are

incorporate, about 30 seconds. Do not over mix or over knead the dough. The pie crust will

be tough if you work it too long.

5. If you do not have a food processor, work the margarine into the flour mixture with a dough

cutter. Sprinkle the water over the mixture and gently toss with a fork, until all the dough is

moist and you can form it into a ball. Be careful not to overmix it and do not knead it.

6. Wrap the dough tightly in plastic wrap and refrigerate until ready to use.


Pumpkin Cheesecake

Yield: Makes 1 cheesecake

1 1/2 cups (12 ounces)

non-hydrogenated vegan cream cheese (recommended: Tofutti or Go Veggie!)

2 1/2 cups canned pumpkin

1/2 cup evaporated cane sugar

1/3 cup brown sugar

1/4 cup all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon lemon juice


1.Preheat the oven to 350º F.

3.In the bowl of a stand mixer, mix the cream cheese with the paddle attachment until

soft and smooth, about 3 minutes.

4.Add the pumpkin to the cream cheese and mix until well combined, about 2 more


5.Add the sugars and combine.

6.Add the flour, cinnamon, allspice, nutmeg and salt and combine.

7.Add the lemon juice and mix until combined and smooth.

8.Pour the filling into the prepared Pie Crust and bake for 40 to 50 minutes,

or until the top is set.

9.Cool completely and serve.

Pumpkin Spice Milkshake

1 cup vanilla frozen dessert; So Delicious soy or coconut frozen dessert

8 oz So Delicious Pumpkin Spice Coconut Milk


8 oz soy or coconut milk

¼  tsp cinnamon

¼ tsp nutmeg

¼  tsp allspice


1.5 oz dark Rum (optional)


Put all ingredients into a blender.  Mix until smooth and serve in your favorite cocktail glass.  Garnish with cinnamon stick.

AuthorCapital Cryo 2
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