Vegan pumpkin pie

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PUMPKIN POWER
As soon as October kicks in I go mad making and baking everything pumpkin – starting with our family favourite pumpkin pie! Pumpkins used to be very hard to come by in Ireland. In fact, I was reminded today that we used to use turnips as our jack-o-lantern. Which lead to many a halloween injury I’m sure! Now we can easily get them in the most amazing shapes, sizes and colours. Call me a veggie hugger but it breaks my heart to see them in all their Halloween festive beauty decorating front doorsteps, not fulfilling their job in life to fill our bellies with goodness. Pumpkins help fight inflammation, keep you regular, are full of magnesium, vitamin C and lower the risk of heart disease and stroke. All that sitting on your front doorstep!

Best way to prep a pumpkin is to cut the whole pumpkin up into chunks, removing the skin and seeds, pop it into a big baking tray, cover it with tin foil and bake it till its nice and soft. Then you can use it throughout the week in Buddha bowls, stews, falafel, soups and flapjacks. I also sometimes puree the baked pumpkin with a few dates and keep it in jars in the fridge to add to porridge or as a spread on toast.

INGREDIENTS
Base

100g spelt flour
100g ground almond
2 tbsp coconut oil
Pinch of salt

Filling
150g cashews soaked for about 4 hours
50g dates
425g fresh or tinned pumpkin puree
80ml maple syrup
80ml oat milk
2 tbsp arrowroot
2 tsp mixed spice
2 tsp cinnamon
Pinch of salt

  • Place the cashews in a bowl cover with water and soak for about 3-4 hours

  • Place all the base ingredients into a processor and blend till a dough forms

  • Using the back of a spoon smooth out the base into a 20cmx18cm (approx) tin

  • Bake for 10 min and a preheated oven at 200oC

  • Chop your dates and soak them in boiled water for about 10 mins

  • Place your soaked cashews and dates into a processor and blend till smooth

  • Add your pumpkin, maple syrup, oat milk, arrowroot, spices and salt. Pulse till completely smooth

  • Spread the filling evenly over the baked base

  • Bake for 45 mins at 160oC

  • Allow to cool and set before cutting

It actually tastes even better when stored overnight in the fridge, if you can resist eating it all in one sitting! Next time you find yourself in the veggie aisel pick up a pumpkin and free it from sitting sadly on a doorstep.

Ruth Delahunty Yogaru