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.
