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