This Pumpkin Pie is dairy free and packed with yummy, nutty goodness. It's a treat for the tastebuds, delicately spiced as well as being incredibly nutritious.
Equipment
- Bain Marie
- 9 inch Springform Cake Tin
- Large Pan
- Mixing Bowl
Ingredients
For the base
- 1/2 Cup Cashew Nuts
- 1 Cup Oatbran
- 8 Dates (made into paste by soaking overnight)
For the topping
- 2 Butternut Squash or 1 small Pumpkin Cubed
- 4-5 Dates (made into paste by soaking overnight)
- 3 Tsp Chia Tea Spice Mix (powders, not tea leaves)
- 1/2 Small Carton Coconut Cream
- 2 Tsp Arrowroot/Tapioca Starch
- 1 - 2 Organic Free Range Eggs
- Handful Pumpkin Seeds
- 1/2 Cup Madeira Wine
- Pure Water
Method
- Squash all the ingredients for the base into your springform tin and bake on a low heat for 15 minutes to glue it together
- Boil the butternut squash in the madeira wine and enough water to cover until soft
- Meanwhile, melt 150g cacao butter
- 150g coconut palm sugar
- Add more date paste, from 4-5 dates
- Place in bain marie above boiling water
- Add tsp of Vanilla Powder and 3 tsp of Chia Tea Spice Mix
- Drain well, mash butternut sqash, add melted butter mix, add 1/2 small carton of coconut cream and 2 tsp of arrowroot/tapioca starch
- Mix well and add 1/2 eggs depending on consistency of mix
- Bake at 180 Celcius/350F/Gas Mark 4 for 25-35 mins until brown and feels solid
- To decorate: spinkle hulled hemp seeds, whole pumpkin seeds and cut bits of squash into pretty shapes!
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