matcha pumpkin pie


it is currently snowing outside my kitchen window, the winter scented candle is lit & i am so ready for the holidays! with american thanksgiving just around the corner (which signals the start of the holiday season for me), i wanted to share a not so traditional pumpkin pie recipe.

this pie blends the earthiness of matcha with the coziest pumpkin spices. i use honey as the main sweetener here, as i love how it pairs with matcha. i always use aiya's culinary grade matcha in my recipes, as it is strong enough to hold its flavour when mixed with other ingredients. pumpkin pie can be a little difficult to know when it is ready to come out of the oven & overbaking it can cause it to crack. follow the directions closely & make sure the edges have set, but the center still has a little jiggle to it. the center will finish cooking when you remove it from the oven. although, if it does crack just cover it with whipped cream! no one ever has to know.


  • 1 (nine inch) unbaked pie crust, store bought or homemade
  • 1/2 cup turbinado sugar
  • 1/2 cup honey
  • 3 large eggs, room temperature
  • 2 cups pumpkin puree
  • 1 1/4 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons aiya's culinary grade matcha
  • 1 tablespoon water, boiling
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • powdered sugar, for dusting


  • preheat oven to 400 degrees & chill prepared pie crust in the refrigerator.
  • in a large mixing bowl whisk together the sugar, honey, eggs, pumpkin, cream & vanilla until well blended.
  • in a small mixing bowl add the matcha & boiling water. whisk virgorously until the matcha is fully dissolved.
  • add matcha to the pumpkin mixture followed by the ginger, cinnamon, nutmeg & salt. stir until combined.
  • transfer filling to prepared pie crust & bake for 45 minutes, until the edges have set & the center is still jiggly. let cool to room temperature before serving, about 4 hours.
  • dust with powdered sugar & top with whipped cream!

maple + pumpkin pots de crème


because i am not ready to give up pumpkin spice yet (well, i am never ready), i am sharing the recipe for these little pots de crème over on revol porcelain's blog! just in time to celebrate the upcoming american thanksgiving, click here to view the full recipe.



matcha + sesame caramel apples


when we think of halloween caramel apples, we think of fully loaded apples with chocolate drizzles, candy & sprinkles galore. these are a much more simplified & traditional version of the classic caramel apple. these green tinted caramel apples are my take on the ever so spooky poison apple from snow white. the twig & leaves make it look like it was picked straight from the tree!

i don't want to call these healthy because nothing that involves caramel is healthy, but between the apple, matcha & sesame seeds these are a healthy-ish (i said ish) snack to indulge in this time of year. the caramel sauce uses caramel squares which means it is so easy to make! no fussy thermometers required. it features aiya's culinary grade matcha powder which is loaded with antioxidents. it gives the caramel a green tint & an earthy flavour. so perfect for halloween which is only a few days away!

what does everyone have planned for this week? we are going to hit up the pumpkin patch & carve pumpkins for halloween night. can't wait to hand out candy to all the little trick-or-treaters in the neighbourhood.. that is if i don't eat all the candy first.

happy halloween friends!!!!


  • 6-8 medium apples
  • 2 cups caramel squares
  • 1 teaspoon aiya's cooking grade matcha powder
  • 1 tablespoon water, boiling
  • sesame seeds, for sprinkling
  • 6-8 twigs (see note), for serving


  • line a baking tray with parchment paper. remove stem from apples & press stick into the top of each. refrigerate for 30 minutes.
  • place caramels over a double-boiler (or in a microwave safe bowl) & simmer over low heat until fully melted.
  • in a small mixing bowl, whisk together the matcha powder & water until the matcha is fully dissolved in the water.
  • add matcha mixture to the melted caramel & whisk until fully incorporated. remove caramel from heat.
  • dip each apple quickly in caramel sauce until well coated. place on prepared sheet to set. once set, sprinkle with sesame seeds.

NOTE: we used twigs from our own yard & scrubbed them clean. justin carved the ends of each to a spike so they could be inserted easily. craft stores also sell faux twigs for caramel apples which work just as well!