Dairy Free Pumpkin Pie Recipe

Dairy Free Pumpkin Pie Recipe
Recipe by
Vegetarian, Dairy Free
Keep Refrigerated

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.

  • Bain Marie
  • 9 inch Springform Cake Tin
  • Large Pan
  • Mixing Bowl


For the Base

  1. Squash all the ingredients for the base into your springform tin and bake on a low heat for 15 minutes to glue it together


For the Topping

  1. Boil the butternut squash in the madeira wine and enough water to cover until soft
  2. Meanwhile, melt 150g cacao butter
  3. 150g coconut palm sugar
  4. Add more date paste, from 4-5 dates
  5. Place in bain marie above boiling water
  6. Add tsp of Vanilla Powder and 3 tsp of Chia Tea Spice Mix
  7. Drain well, mash butternut sqash, add melted butter mix, add 1/2 small carton of coconut cream and 2 tsp of arrowroot/tapioca starch
  8. Mix well and add 1/2 eggs depending on consistency of mix 
  9. Bake at 180 Celcius/350F/Gas Mark 4 for 25-35 mins until brown and feels solid
  10. To decorate: spinkle hulled hemp seeds, whole pumpkin seeds and cut bits of squash into pretty shapes!
14 March 2016 - 12:05pm