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.