ORGANIC, PLANT-BASED, PROBIOTICS, RECIPES, WFPB, WHOLE FOOD

Spiced Pumpkin Pie – Wholefood, Plant based, Nut-free, Gluten-free

 

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!

Crust:

1 cup (100g) chickpea (besan) flour

¼ teaspoon baking powder

¼ teaspoon salt

2 tablespoons hulled tahini

6 medjool dates, pitted

 

Filling:

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.

 

 

 

 

4 thoughts on “Spiced Pumpkin Pie – Wholefood, Plant based, Nut-free, Gluten-free

  1. O says:

    Thank you for your recipe. I love trying different recipes as it’s a connection you share with s stranger that’s special.. over the love of food.. especially healthy food which is a gift on its own..

    My question is this.. I have digestive challenges and can’t do any pulses… what’s a substitute for chick peas??

    1. Harry says:

      Definitely O, as I said to Andrea, there are loads, buckwheat, brown rice, etc etc however I have only tried chickpea when developing this tart base!

  2. Andrea says:

    Hey Harry,
    Is there anything I can sub for the chickpea flour please, I don’t have any on hand? We are gf also..
    thanks

    1. Harry says:

      I am sure there is Andrea! I have not tried another as a tart base though. There are many other GF alternatives such as brown rice flour, buckwheat flour etc etc although I find that chichpea flour is an amazing option. If you try another let me know how you go! 🙂

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