United Kingdom
  • France
  • United States
  • New Zealand
  • German
Plant Based Pumpkin Pie
Plant Based Pumpkin Pie
  • Pumpkin Puree
  • 450g pumpkin
  • 1 tsp cinnamon
  • Sprinkle of salt
  • Drizzle of olive oil
  • Crust
  • 150g all purpose flour
  • ½ tsp sea salt
  • 1 tbsp coconut sugar
  • 50g coconut oil (solid)
  • 3-4 tbsp ice water
  • Pumpkin filling
  • 200g soaked cashews
  • 350g The Coconut Collaborative Natural Coconut Yogurt
  • 110g maple syrup
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • ½ tsp sea salt
  • 1tsp vanilla extract
  • 4 tbsp arrowroot powder

 

Method:

1. Preheat the over to 180 degrees

2. Cut pumpkin up into cubes. Add cinnamon, salt and olive oil and mix well.

3. Roast for 45 minutes.

4. Mix all purpose flour, salt, coconut sugar and mix into a food processor until breadcrumb texture.

5. 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.

6. Take it out of the food processor and place onto a floured surface.

7. Knead the dough and roll out into a large circle.

8. Place the dough into the baking tin and refrigerate for half an hour.

9. Into a blender, add the soaked cashews, roasted pumpkin, coconut yoghurt, maple syrup, coconut sugar, cinnamon, sea salt, vanilla extract and arrowroot powder.

10. Blend until smooth.

11. Pour the pumpkin mixture into the pie base

12. Place into the over for 40 minutes.

13. Once cooked, allow to cool and then refrigerate overnight.

14. Serve with The Coconut Collaborative Natural Coconut Yogurt.