To acknowledge the leaves dropping, and with the holiday’s swiftly upon us, I wanted to make something with an ingredient that screams of both…pumpkin! Yes, it’s more of an American ingredient in their Thanksgiving fare, but I think it’s becoming a lot more popular over here in the UK and I wanted to see what I could come up with other than the cakes I have already baked.
I had my sister over for Halloween who’s vegan and, along with my dietary requirements, I had to think of something we could both eat…and the pumpkin pie was born! I looked over a variety of recipes on-line and combined the best bits to make the finished pie, and it worked! This pie is also (unintentionally) low fat, so all the more reason to eat slice upon slice, like we did!
Holiday Pumpkin Pie
Prep Time: 20 minutes Cook Time: 30 – 50 minutes cooking and up to 4 hours in the fridge Servings: 8 – 10
For the Crust:
- 9″ pie/flan tin
- 2 & 3/4 cups oats (can use gluten free if required)
- 3 tablespoons of coconut or brown sugar
- 1/2 cup water (can add slightly more if it’s not combining)
For the filling:
- 1 can pumpkin purée
- 3 ripe bananas
- 1/2 cup non-dairy milk (we chose unsweetened almond)
- 1-2 teaspoons of pumpkin spice (or a mix of ginger, clove, cinnamon and nutmeg)
- 1/2 cup coconut or brown sugar
- Preheat oven to 180c
- For the crust, blend all the oats in a food processor or food blender until it resembles a flour. I kept mine quite chunky still as I like the bite
- Into the oats, add in the sugar and water, and combine until it starts to hold and resemble a crumbly dough. It’s at this point you can add a drop or two more water if it’s just not combining
- Press the dough into a pie pan until it covers all the pan. This can take a while as its a crumbly mixture, but take your time and trust me, it’ll get there!
- Pop the crust into the oven for about 5-10 minutes, just so it starts to harden and start to set
- To make the filling, blend all of the filling ingredients in a food processor or blender. Adjust sugar or spices depending on your taste!
- Gently pour in the pie filling into the crust and pop back into the oven and bake for 15 minutes
- After 15 minutes drop the temperature of the oven to 140c and keep an eye on it for another 30 – 40 minutes. The filling is done when it’s just set and stops wobbling
- Take out and put on a rack to cool for 10-15 minutes before popping it into a fridge to finish cooling and setting for up to 4 hours (we waited about 3 before we dived in and it was fine!)
- Grab a knife and cut a slice…Enjoy!