If you’re looking for Autumn bakes we’ve got the perfect recipe for you. GingerVegan winner of the Health Blogger Community Bakeoff 2018 has yet again worked her magic and created this heavenly pumpkin pie for us….Happy Baking!
Ingredients
Crust:
200g oats
80g pecan nuts
1 tsp ground cinnamon
70g coconut oil, melted
6 Medjoul dates
Filling:
400g baked pumpkin or squash or canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground allspice
150g coconut milk, white part only
100ml maple syrup
Method
Crust:
In a food processor whizz the oats and pecan nuts into a fine crumb.
Add the protein powder, cinnamon, dates and melted coconut oil and process again until the dates have broken down.
Put the mixture into a 22cm tart tin, and press it firmly onto the base and up the sides.
Bake in a preheated oven at 180C for 15 minutes. Leave to cool.
Filling:
Put all the ingredients for the filling into a food processor or blender and blend until smooth.
Spoon into the base and smooth the top. Freeze for 1-2 hours until just firm.
If you do not need it all right away, cut it into slices now and store in the freezer.
Let the pie partially defrost before serving.
Delicious with ice cream or whipped coconut cream.
