Pumpkin Pie

This pumpkin pie is deliciously moreish, it reminds me of the fall season when the leaves start to change colour and Thanksgiving in the U.S. I made this recipe from the pumpkins my partner and I carved out one night close to halloween.

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I always try to use the pumpkin seeds from the pumpkin my mum always did this when I was growing up and I remember spending ages separating the seeds from the mushy bits before we were allowed to start the carving. My partner has a weak spot for caramelised cashews so I added them in and almonds as well. I rinse the pumpkin seeds throughly and dry them. Then I melt some margarine or vegan butter in a saucepan, around 1/3 cup and mix in some cinnamon, coconut sugar (or brown sugar) and a tiny bit of vanilla, either powder or drops depending on what I have. I then pour the mixture over the seeds (and cashews/almonds) making sure it covers them all. Bake in the oven for about 10-12 min on 200 degrees. It makes a delicious snack.

Ingredients

Filling
1/2 cup pumpkin purée
1 can coconut milk, thick
1/3 cup cornstarch
1/2 cup maple syrup
1/3 cup coconut sugar (or brown sugar)
2 tbsp cinnamon
1 tbsp cloves
1 tbsp ginger
1 tsp vanilla

Crust
1/3 cup cold butter
1 1/4 cup spelt
Pinch of salt
1/4 cup cold water

Blend together all ingredients for the filling in a food processor until completely smooth. For the crust mix together the spelt flour and salt and then slowly work the butter into it with a fork. Slowly add the cold water into the mix. Roll the dough out, butter the baking dish and slowly lie it on top. Then press on all sides so it lies completely flat. Pour the dough into the dish and bake for 35 min at 180 degrees. Or until solid. Cool down and serve with vegan cream.