This is our second pumpkin pie recipe with a great biscuit-like nut base and a filling that can easily be made vegan and stays firm once cooled. We will have the spice sachets in the shop for this recipe this week!
Crust:
- 1 Cup Pecan
- 1/2 Cup Hazelnut
- 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 and prepare the filling.
Filing:
- 1 3/4 Cup Pumpkin Puree
- 2 Eggs/ 2 TB Arrowroot/Cornstarch
- 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)
Pour into the base and bake for another 45 minutes. It will still jiggle until cool.
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