Pumpkin Pie

 I have never had Pumpkin Pie before, it’s definitely not as popular here as it seems to be in the US. When I was rooting around in the cupboard I found a lonely tin of pumpkin puree’ and decided to give it a go. Fortunately it turned out pretty damn tasty! It also got the family seal of approval after our Sunday Roast and is a treat you can feel virtuous about as you enjoy. This pumpkin pie is gluten free, soy free, oil free and of course, vegan. It’s also sweetened with dates and xylitol (birch tree extract), so there is no refined cane sugar.

 

Ingredients for the Pie Crust:

 

250g dates (soaked and drained )

150g gluten free oats

100g nuts (I used mixed nuts but adjust to preference)

1/2 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

-Place all the ingredients into your food processor and pulse until the mixture forms a dough.

-Press the dough into a 8 inch non-stick spring form pan and work the dough about an inch up the sides all the way round before placing in the fridge to set whilst you make the filling.

Ingredients for the filling:

300ml coconut milk

80g xylitol

3 tablespoons of corn starch

1 can pumpkin puree’

1/2 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

-Place the milk, xylitol and cornstarch in a sauce pan and whisk on a low heat until it becomes a thick paste.

-Take the pan off the heat and add the pumpkin puree’ and spices whisking until well combined.

-Remove your pie crust from the fridge and pour in the filling.

-Bake in the oven on a 180′ heat for 10-12 mins so the top of the pie goldens slightly.

– Remove from the oven and let the pie cool to room temperature before placing tin the fridge to set overnight or for at least 6 hours.

-I topped mine with some desiccated coconut and yacon syrup but chopped nuts and coconut cream would be delicious as well.

 

Nancy x

 

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So, what do you think?