Autumn isn’t over yet, and with this warming pumpkin pie recipe, it’ll sure stick around for a bit longer. Because who doesn’t love that pumpkin, things-are-orange, cinnamon everywhere, big sweaters and woolly socks kind of mood?
This recipe is straight from Vic’s kitchen, and her tip for making this pie is as follows:
Wear a big sweater, some woolly socks and steep yourself a nice big cup of chai tea to get yourself in that autumn mood. If you don’t have that fall feel, the pie won’t be as good!
1 cup coconut shavings
1/2 cup group almonds
1/4 cup oat flour (you can just throw oats in a blender if you don’t have)
1/4 cup coconut oil
1/4 cup maple syrup
2 cups pumpkin puree
3/4 cup of soft tofu
3 generous tbsp. maple syrup
1 tbsp. cinnamon
1 tsp. ground ginger
1 tsp. nutmeg
1 tsp. all spice
Make yourself some chai tea (okay this isn’t actually necessary but totally recommended)
Preheat oven to 180 celcius
Combine all the ingredients of the crust in a bowl and blend with a hand blender or in a food processor until homogenous
Press down crust in pie pan and put in the oven until golden
Put all the ingredients of the pie filling in a high speed blender and pour on top of crust
Place back in the oven until knife poked in the centre comes out clean
Make sure you let the pie cool a little bit in order to harden before serving.