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Pumpkin Pie

Pumpkin Pie

October summed up… Pumpkin spice everything! We would hate to miss out, so were treating you to this autumnal delicious vegan pumpkin pie recipe! Enjoy baking this scrumptious dessert, it’s an all round crowd pleaser.

45 mins

6 people

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INGREDIENTS

5 medjool dates, stones removed
2 tbsp maple syrup
1-2tbsp water (optional)
425g pumpkin puree
225ml coconut milk
200g brown sugar
1tsp cinnamon ground
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
A pinch of salt
4 tbsp corn starch

METHOD

1. Preheat your oven to 175C.

2.Place the biscuits into a food processor and pulse 4-5 times to break them down roughly. Soak the dates in a little hot water to soften before adding them in. Pour in the maple syrup and process until you get a thick sticky mixture. If it’s too dry, add in a little water.

3. Press the biscuit mix into a greased tart tin and set in the fridge.

4. In a saucepan whisk up all ingredients for the filling over low/medium heat. Heat until the mixture begins to thicken, then cook for another minute whilst stirring and remove from the heat.

5. Pour the mix onto the cake base and bake at 175C for 30 minutes. Allow for the cake to cool down entirely before slicing & enjoy with some whipped coconut cream.

Which of our products do you need for this recipe?

Multigrain Biscuits with Chia and Flax Seeds
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Mr Organic product

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