Vegan pumpkin pie

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

The ingredient of Vegan pumpkin pie

1. 1.5kg Kent pumpkin, peeled, coarsely chopped
2. 2 1/2 tablespoons coconut oil, melted
3. 115g (1 1/4 cups) rolled oats
4. 80g (1/2 cup) pepitas
5. 170g (about 9) fresh dates, pitted, chopped
6. 1 teaspoon cold water
7. 35g (1/4 cup) cornflour
8. 200ml coconut milk
9. 60ml (1/4 cup) maple syrup
10. 1 1/4 teaspoon ground cinnamon, plus extra
11. 1 1/4 teaspoon mixed spice
12. Pinch of salt
13. Whipped coconut cream, to serve (optional)
14. Maple syrup, extra, to drizzle (optional)

The instruction how to make Vegan pumpkin pie

1. 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.
2. 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.
3. 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:
cholesterolContent: 6 grams protein
sodiumContent: