Vegan Pumpkin Pie

This vegan pumpkin pie is sweetened with dates and maple syrup.

The ingredient of Vegan Pumpkin Pie

• 1 5kg kent pumpkin peeled coarsely chopped
• 2 1 2 tbsp coconut oil melted
• 115g 1 1 4 cups rolled oats
• 80g 1 2 cup pepitas
• 170g about 9 fresh dates pitted chopped
• 1 tsp cold water
• 35g 1 4 cup cornflour
• 200ml coconut milk
• 60ml 1 4 cup maple syrup
• 1 1 4 tsp ground cinnamon plus extra
• 1 1 4 tsp mixed spice
• pinch of salt
• whipped coconut cream to serve optional
• maple syrup extra to drizzle optional

The Instruction of vegan pumpkin pie

• preheat oven to 180u00b0c 160u00b0c fan forced line 2 baking trays with baking paper spread pumpkin over 1 tray drizzle with 2 tsp oil toss to coat roast turning once for 40 minutes or until very tender but not browned cool
• meanwhile grease a 1 4l 19cm base measurement pie plate spread oats and pepitas over second tray bake stirring once for 7 8 minutes or until golden cool process in a food processor until coarsely chopped add dates water and remaining oil process until well combined press over base and side of plate place in the fridge for 1 hour or until firm
• process pumpkin until smooth slowly whisk cornflour and coconut milk in a saucepan until smooth stir in pumpkin maple syrup cinnamon mixed spice and salt cook stirring over medium low heat for 8 10 minutes or until boiling and thickened set aside to cool stirring occasionally for 30 minutes spread over crust smooth surface place in the fridge for 8 hours to set top with coconut cream cinnamon and extra maple syrup if using

Nutritions of Vegan Pumpkin Pie

fatContent: 299 706 calories
saturatedFatContent: 13 8 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 43 8 grams carbohydrates
fibreContent: 21 6 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

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