No, it’s not Thanksgiving in America! But who needs that as an excuse to have a slice of pumpkin pie? Feeling like a generous housemate, I said to the guys I live with that I would make them any (healthy) treat they wanted. This was the result! I admit, it was a slightly strange choice, but am always up for giving something different a go! And I have to say I was fairly happy with the result!

RECIPE

INGREDIENTS

CRUST

• 2 cups raw unsalted macadamia nuts
• 1 cup shredded coconut
• 1 tbsp chia seeds
• 1/3 cup dates
• 2 tbsp coconut butter
• pinch of salt
• 1 tsp vanilla extract

PUMPKIN FILLING

• 2 cups roasted pumpkin (I roasted mine with a bit of coconut oil, cinnamon and salt)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground turmeric
• pinch of salt
• 1/3 cup dates
• 1 1/2 cups coconut milk
• 2 tsp agar agar powder

METHOD

In a good food processor, mix together all the crust ingredients until well combined. Spoon the mixture into a greased pie tin, and spread out evenly over the base and up the sides. Set aside in the fridge while you prepare the pie filling.

For the filling, blend the pumpkin, vanilla, spices, salt, dates and 1 cup of coconut milk until nice and smooth. Combine the agar agar powder with the remaining 1/2 cup of coconut milk in a small saucepan over low heat, stirring continuously until the agar agar has dissolved. This should take a couple of minutes. Once dissolved, add this mixture to the pumpkin mix and blend through again until all combined.

Pour the filling into the pie crust and leave to set in the fridge for 2-3 hours.

Once fully set, slice and serve with a dollop of coconut cream, natural yogurt, or was just as delicious on its own!

Recipe inspired by thehealthychef.com.