Method:
-
Preheat the oven to 190°C and line two baking sheets with parchment paper.
-
In a large bowl mix together the flour, arrow root, cacao powder and baking powder.
-
Preheat the oven to 180 degrees Cut pumpkin up into cubes. Add cinnamon, salt and olive oil and mix well. Roast for 45 minutes.
-
Mix all purpose flour, salt, coconut sugar and mix into a food processor until breadcrumb texture.
-
Add the coconut oil and iced water and mix. If a dough has not formed, add a tablespoon more of water and mix again. Repeat until a dough forms.
-
Take it out of the food processor and place onto a floured surface.
-
Knead the dough and roll out into a large circle. Place the dough into the baking tin and refrigerate for half an hour.
-
Into a blender, add the soaked cashews, roasted pumpkin, coconut yogurt, maple syrup, coconut sugar, cinnamon, sea salt, vanilla extract and arrowroot powder.
-
Blend until smooth. Pour the pumpkin mixture into the pie base. Place into the oven for 40 minutes.
-
Once cooked, allow to cool and then refrigerate overnight. Serve with The Coconut Collaborative Natural Coconut Yogurt.
