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!
Ingredients:
Crust
- 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
Filling
- 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
Method
- 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.
For more of her recipes, click here.
