Pumpkin Pie Recipe (Vegan)

This is my favourite pumpkin pie recipe with a great biscuit-like nut base and a filling that can easily be made vegan and stays firm once cooled. Serve it up with some whipped cream or Creme Fraiche.

Crust

  • 1 Cup Pecan
  • 1/2 Cup Hazelnuts
  • 4 TB Coconut Oil
  • Pinch Salt

Preheat the oven to 180C.

In a blender, whizz the nuts to a fine meal and add salt and coconut oil.

Press into a 9” pan.

Bake 10 minutes, set aside to cool and prepare the filling.

Filing

  • 1 3/4 Cup Pumpkin Puree
  • 2 Eggs/ 2 TB Arrowroot/Cornstarch (for vegan option)
  • 1/2 Cup Honey
  • 1/2 Cup Coconut Milk
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1/2 tsp Nutmeg
  • Pinch Cloves
  • 1/2 tsp Salt

Mix all ingredients thoroughly in a mixing bowl or blender. (I tap the spices through a sieve to avoid clumps). If you are using a blender, be sure to scrape down the edges a couple of times.

Pour into the base and bake for another 45 minutes. It will still jiggle until cool. 

 

*Option: Press the nut base into a flat 9″ baking tray and serve this as a traybake.

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