Tempt yourself into oblivion by downing something scrumptious. And, buckle.
Pumpkin Pie spiced with licorice-like Star Anise, sweet cinnamon, peppery allspice and woody cloves with an amaranth pastry.
This dish will stampede any belief that vegan food can’t be super tasty.
- When your favourite Uncle Ben is over for supper and a sweet dessert will have you begging for seconds
- When it’s Thanksgiving time and a scrumptious pumpkin pie is the order of the day
- When you’ve got pumpkins coming out of your ears and super scrummy dessert will have you satiated
Pumpkin Pie was inspired when attending an American friend’s party and though he’d got shop bought, gave a thought to create my very own version.
Pumpkin Pie has that warm feeling. Yet this pumpkin pie has a slight spicy kick to it.
Pumpkin is so versatile, used for savouries and sweets. It is a winter squash and fruit, native to America. It’s a rich source of beta-carotene, a powerful antioxidant, helping protects eyes and improving skin texture.
Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London. It’s a small store, which I support. You can find them here
It’s the Clearspring brand that I use of the Prune puree. Normally, once open, I place in the freezer for use subsequently. This keeps it fresh and available to use at any time.
Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London – I like to support small outlets, where I can. You can find the shop here
Pumpkin Pie is vegan, paleo and gluten-free.
- 550g pumpkin flesh
- 100g unrefined raw sugar cane
- 25g coconut flakes
- 30g flaxseeds
- 3 cloves of India
- 3 allspice
- 1 Star anise
- 1 cinnamon stick
- Dry ingredients
- 100g amaranth seeds
- 50g oats
- 25g flaxseeds
- 25g raw unrefined cane sugar
- Pinch of salt
- 75g tapioca
- Wet ingredients
- 30g prune puree
- 8tbs filtered water
- 40g coconut oil
- Oats and coconut flakes
- Olive oil for lining
- Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
- Place the pumpkin a baking tray and bake for 45 minutes. Remove and allow to cool. Discard skin and seeds and weigh 550g of pumpkin flesh.
- Blend the pumpkin flesh in a food processor and set to one side in a large mixing bowl.
- In a high-speed blender grind the sugar, coconut flakes, flaxseeds, cloves, allspice, Star anis and cinnamon stick until fine. Add to the pumpkin puree. Set to one side.
- Line a flan dish or if making mini, line 5-inch mini flan dishes with olive oil.
- Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
- Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
- Form the dough into a ball and place between two sheets of baking paper. Roll out the dough into a thin circular layer. Remove one sheet and place around the flan dish.
- Prick the pastry and place in the oven for about 10 minutes.
- Take the pastry from the oven and spread the pumpkin puree mixture the pastry. Gently smooth the puree.
- Place the pie in the oven for 20 minutes.
- Serve the Pumpkin Pie with Ice cream.