Pumpkin Pie – Gluten Free Vegan

 

Base

  • 2 cups nuts (raw or roasted)
  • 1 cup dates (chopped is easier to process)
  • 1 tablespoon vegan margarine or coconut oil

Blend all ingredients until the resemble course breadcrumbs

Press into cake tin

Filling

  • 1/2 medium pumpkin chopped and cooked (roasted, steamed or boiled)
  • 1/4 -1/2 cup ginger chips or chopped crystallised ginger (may be omitted altogether)
  • 4 tablespoons brown sugar, coconut sugar or maple syrup
  • 1 1/2 tablespoons coconut oil or vegan margarine
  • 2 tablespoons gluten free flour

Blend pumpkin, sugar margarine/oil and flour until smooth

Stir through ginger chips

Pour into base

Smooth top

Bake in moderate oven for approx 1/2 hour or until  the sides of the pumpkin starts to come away from the edges of the pie tin

It is much easier to serve if allowed to cool to room temperature

Serve with thick coconut cream

Makes about 6-8 slices

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