Simple Paleo/Vegan Pumpkin Pie

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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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