Vegan Pumpkin Pie
Make good use of your pumpkin leftovers this October, with this spooky recipe from Rebel Kitchen.
Packed with dates, nuts and warming spices, this pumpkin pie is the perfect seasonal dessert this Autumn.
If you've got leftover pumpkin from Halloween this year, why not try making the purée yourself?
Simply cube and boil for 20 minutes, then blend or mash - this can then be kept in the freezer for up to 3 months!
- 1 cup Pecans
- 1 cup Almonds
- 1.5 cups pitted Medjool Dates
- 1/4 tsp Sea salt
- Coconut oil (to grease the dish)
- 200g soft pitted Medjool Dates
- 425g Pumpkin puree - tinned or homemade
- ½ cup Mylk
- ½ cup ground almonds
- 1 tsp ground Cinnamon
- 1 tsp ground Nutmeg
- 1 tsp ground Ginger
- 1/4 tsp Salt
- 125g Almond butter
- 50ml Maple syrup (and extra for glazing)
- 1 tbsp Flaked Almonds (optional)
Preheat the oven to 180 degrees Celsius, grease 24cm pie dish with coconut oil.
Add all of the pastry ingredients into a food processor and blend until it has formed a thick dough with nuts. It will be quite sticky, but spread the pastry out evenly across the pie dish.
Press into bottom and sides of a pie pan, whilst you start your filling.
Add the filling ingredients into a food processor or bowl and mix until well incorporated.
Spoon the filling into pie dish and then sprinkle with flaked almonds. Place back into the oven and bake for around 1 hour.
Take the pie out of the oven and allow itto cool completely. Scatter flaked almonds over the top, then serve and enjoy!