Did you know in the UK every year, 18,000 tons of pumpkin are thrown away after Halloween as food waste?!
This year, rather than throwing away your pumpkin, why not turn it into a delicious and simple autumnal treat?
This pumpkin pie takes just minutes to make and uses only whole food, plant based ingredients. It can easily be made refined sugar free and gluten free, too! Simply replace the wholemeal flour with gluten free and the brown sugar for a touch more molasses or maple syrup.
This pumpkin pie is delicious served with a scoop of ice cream, dairy free yoghurt or cream, or on its own!
for the crust:
1.5 cups oats
1 cup walnuts
2 tbsp wholemeal flour
2 heaped tbsp extra virgin coconut oil, or rapeseed/sunflower/vegetable oil
2 tbsp molasses
2 tbsp brown sugar
6 medjool dates, pitted
a large pinch of salt
for the filling:
1.5 cups cooked pumpkin
1/2 cup plant based milk (I used homemade oat milk. You could just use water, but this makes it a little creamier!).
1 tbsp brown sugar
1 tbsp molasses
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp mixed spice
Preheat the oven to 170 degrees celsius. Lightly grease an 8 inch pie dish or pan.
In a food processor, combine the ingredients for the crust and blend until the mixture begins to form a dough, and holds together when you press it between your fingers (this should take about 1 minute depending on the strength of your food processor).
Press the crust into the base of pie pan and all up the sides. Prick all over with a fork, then blind bake in the oven for 12-14 minutes, until lightly browned.
While the crust is cooling, combine the ingredients for the filling in the food processor and blend until nice and smooth. Pour into the crust and smooth the top using a flat knife. Bake for 20-25 minutes, until the filling feels firm.
Cool the pie completely before serving.