Dessert

Plant-Based Pumpkin Pie

Prep
30 min
Cook
45 mins
Serves
6

Method

  1. Preheat the oven to 190°C and line two baking sheets with parchment paper.
  2. In a large bowl mix together the flour, arrow root, cacao powder and baking powder.
  3. Preheat the oven to 180 degrees Cut pumpkin up into cubes. Add cinnamon, salt and olive oil and mix well. 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. Place the dough into the baking tin and refrigerate for half an hour.
  8. Into a blender, add the soaked cashews, roasted pumpkin, coconut yogurt, maple syrup, coconut sugar, cinnamon, sea salt, vanilla extract and arrowroot powder.
  9. Blend until smooth. Pour the pumpkin mixture into the pie base. Place into the oven for 40 minutes.
  10. Once cooked, allow to cool and then refrigerate overnight. Serve with The Coconut Collaborative Natural Coconut Yogurt.

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Ingredients

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

The Coconut Collab Natural Yoghurt

Natural

Thick and Creamy

Learn More