We get a box of organic fruit and veg delivered each week which is one of the best things I have ever done. It forces you to cook in season and work with what you are given. It is packaging free and supports local, organic and in season. Win-win for everyone! Lately, we have been getting so much pumpkin and have enjoyed loads of dahl, curries and yummy soups. I decided to mix it up today and make a sweet pumpkin pie using only whole foods, plant-based, nut free and gluten-free ingredients. It worked! The result is smooth and sweet with just a hint of spice. I think it is best served warm with a generous amount of coconut yogurt. SO good!
So, here is the recipe if you feel like having a go too!
1 cup (100g) chickpea (besan) flour
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons hulled tahini
6 medjool dates, pitted
800g pumpkin, diced
½ cup coconut yoghurt
½ cup maple syrup
2 tablespoons arrowroot powder
½ teaspoon cinnamon powder
½ teaspoon vanilla powder
½ teaspoon ginger powder
1/8 teaspoon nutmeg, ground
¼ teaspoon salt
(optional) to serve:
Coconut yogurt & a sprinkle of cinnamon
Pre-heat oven to 180°C/356°F fan forced.
Steam pumpkin until really soft, set aside to cool.
Add chickpea flour, baking powder, and salt to your food processor. Pulse to combine.
Add tahini and dates, pulse to evenly combine and process until a crumbly dough is formed. Press into your tart tin to form a crust.
*Tip: if your dates are not super fresh and goey you can soak them in hot water to soften.
Add all filling ingredients to your food processor and process until smooth. Pour into crust and place in the oven for 60 minutes. Once done, set aside to cool.
Serve a slice with a generous scoop of coconut yogurt and a sprinkling of cinnamon.