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Vegan pumpkin pie
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Prep Time:
420 minutes
Cook Time:
50 minutes
Total Time:
470 minutes
Delicious vegan pumpkin pie sweetened naturally with dates and maple syrup.
Ingredients:
  • 1.5kg Kent pumpkin, peeled, coarsely chopped
  • 42.00 gm coconut oil, melted
  • 115g (1 1/4 cups) rolled oats
  • 80g (1/2 cup) pepitas
  • 170g (about 9) fresh dates, pitted, chopped
  • 5.00 gm cold water
  • 35g (1/4 cup) cornflour
  • 200ml coconut milk
  • 60ml (1/4 cup) maple syrup
  • 3.13 gm ground cinnamon, plus extra
  • 3.13 gm mixed spice
  • Pinch of salt
  • Whipped coconut cream, to serve (optional)
  • Maple syrup, extra, to drizzle (optional)
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and line 2 baking trays with baking paper. Arrange the pumpkin on one tray, drizzle with 2 tsp of oil, and toss well to coat. Roast for 40 minutes, turning once, until the pumpkin is very tender but not browned. Allow to cool before using.
  • Grease a 1.4L, 19cm pie plate while spreading oats and pepitas on a tray. Bake for 7-8 minutes until golden, then cool. Use a food processor to coarsely chop the mixture, then add dates, water, and remaining oil. Process until combined. Press the mixture onto the base and sides of the plate, then chill in the fridge for 1 hour until firm.
  • Blend pumpkin until velvety. Gently combine cornflour and coconut milk in a saucepan until silky. Fold in pumpkin, maple syrup, cinnamon, mixed spice, and salt. Simmer over medium-low heat for 8-10 minutes until bubbling and thickened. Let cool for 30 minutes, stirring occasionally. Spread over crust and chill for 8 hours. Garnish with coconut cream, cinnamon, and a drizzle of maple syrup, if desired.

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