Pumpkin is great for a healthy heart & can help you sleep better, mixed with anti-oxidant rich cacao powder to create the delicious dark chocolate topping and nutiritous coconut sugar this pie is a perfect treat for all the family! Includes comforting familar seasonal flavours like cinnamon, nutmeg & vanilla.
Equipment
- Blender
- Approx 9" Pie Dish
- Fork
- Greaseproof Paper
- Baking Beans
- Spatula
- Oven
Ingredients
- 425g Pureed Pumpkin
- 2 Tbsp Corn Flour
- 1/2 Tsp Ground Nutmeg
- 1 Tsp Vanilla Extract
- Shortcrust Pastry
Method
- Preheat your oven to 180°c.
- To make your dark chocolate pumpkin filling add all the above ingredients except the shortcrust pastry to a blender and whizz up good and proper. It may be worth tasting at this point - feel free to add extra coconut sugar or maple syrup to sweeten the pie mix to your liking.
- Place the shortcrust pasty into a pie dish. Leave a little overhang to account for shrinkage but then trim off the excess.
- Prick the bottom a few times with a fork and blind bake (a.k.a put greaseproof over the top and add either baking beans to the pie dish to weigh down the pastry, this helps get it nice and crisp) for about 15 minutes.
- After 15 minutes, carefully remove the greaseproof and baking beans and put the pastry back in the oven for a further 10 minutes.
- After 10 minutes add the dark chocolate pumpkin mixture to the pie crust, smooth out with a spatula and place back in the oven to cook for a further 30-40 minutes or until the pie mixture has firmed up.
- Remove from the oven and allow to cool slightly.
- Cut a slice, dollop vegan cream on top and more maple syrup if you wish!
- Enjoy.
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