For a while now, I have been vegan. Since November really, but while I was in Nepal I had a fair bit of yoghurt. It was simply delicious.
Now that I’m back in Bangers, I’m happily vegan, but suffering from a lack of sugar. The only interesting thing in the pantry was a can of pumpkin and half a carton of coconut milk in the fridge. Hmmmm…. pumpkin and coconut. Pumpkin and coconut? Pumpkin and coconut!
Start with the crust first:
- 2 1/4 cup raw cashews (I added some walnuts because I had slightly less cashews in the pantry)
- 3/4 cup rice flour
- 4-6 tbsp water
- tsp sugar
- 1-2 dates
I threw the nuts into the food processor and then gradually added the flour, sugar and only 4tbsp water. The nuts provide the oil so you don’t have to add any! Mix together with your hands into a ball, then move to your pie tin.
Prick with a fork and then put in an oven for about 10-15 mins at 200 degrees Celsius, or until it turns golden yellow.
Now it’s time for prepping the pumpkin part. You’ll need:
- 2 cups pumpkin puree (plain, not spiced pumpkin pie filling)
- 1/2 cup full fat coconut milk
- 3 eggs or egg replacer
- 3/4 cup brown sugar
- 1 1/2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- pinch cloves
I cooked the pie for 15 mins at 215 degrees Celsius, then turned it down to 175. If I were to do it again, I would use aluminum foil to cover the sides of the crust, because it got a bit burned!
You can finish it off with some icecream, whipping cream etc., but I followed Gluten Free Vegan Girl’s coconut whip cream instructions. Simply put the coconut milk in the fridge/freezer overnight. It will thicken and you can whip it into shape! Add a bit of sugar and vanilla to give it a sweeter taste.