...
digital membership gift vouchers available now - click to purchase digital membership gift vouchers available now - click to purchase

There’s always a lot of left-over pumpkin in the lead up to Halloween…so we made these delicious little slices. The pumpkin filling is so rich and creamy and in the words of Steve…”there a bit too moreish!” Ladies and Gents…Pumpkin and Pecan Slices

An image of Pumpkin and Pecan Slices

Pumpkin and Pecan Slice

Takes 1 hour 28 minutes

Serves 12

Ingredients
 

Base

  • 200 g Digestive biscuits
  • 80 g coconut oil
  • 1/2 tsp vanilla extract

Filling

  • 500 g Pumpkin 500 g pumpkin/squash (400g pumpkin puree)400 g vegan creamed cheese100 g coconut oil140 g maple syrup1 tsp vanilla extract1 tsp ground cinnamon2 tsp ground ginger1 pinch salt
  • 400 g vegan cream cheese
  • 100 g coconut oil
  • 140 g maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger

Topping

  • 150 g pecan nuts roughly chopped
  • 50 g maple syrup

Instructions
 

  • Peel the pumpkin and remove the seeds. Slice the flesh of the pumpkin into small bite sized pieces. Add them to a baking tray and bake for 25 minutes until cooked through.
  • Add the biscuits to the food processor and blend until they reach a breadcrumb like consistency (approx 1 minute). Add the coconut oil and vanilla extract (if using) and blend until incorporated (approx 30 seconds).
  • Transfer the blended base ingredients to a lined spring form pie dish. A spatula is easiest to ensure you get everything out of the food processor. Using a spoon spread it around evenly. Use the back of the spoon to compact it till it becomes firm and compact.
  • Wipe out the food processor. Add the roasted pumpkin to the food processor along with all the rest of the filling ingredients and blend until nice and smooth.
  • Using a silicon spatula transfer the filling onto of the base. Spread out so smooth and even.
  • Over a medium heat, heat a frying pan and add the roughly chopped nuts, stirring continuously for 2-3 minutes. Add the maple syrup and keep moving the nuts around in the pan until the nuts are completely coated in the sizzling syrup and begin to crystallise. Remove from the heat. Once slightly cooler, scatter over the top of the pumpkin filling.
  • Pop in the fridge for an hour before slicing up. Enjoy!

Nutrition

Calories: 432kcalCarbohydrates: 31gProtein: 5gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 217mgPotassium: 230mgFiber: 5gSugar: 16gVitamin A: 91IUVitamin C: 7mgCalcium: 69mgIron: 2mg
Print Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe Club

Join our Recipe Club with over 600 delicious recipes today

  • Never Run Out Of Ideas Or Inspiration!
  • New Recipes Added Every Week
  • Easy To Follow Meal Plans
  • Available On Any Device
  • Only €3.99 Per Month

Recipe Club

Image of chickpea curry

Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!

Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.

Your Membership Includes:

  • Recipes: Access 600+ delicious, health-boosting recipes.
  • Community Connection: Share cooking tips, get inspired, and support each other.
  • Wellness Resources: Unlimited HIIT workouts, guided meditations, yoga lessons, and breathwork sessions.
  • Eat Well. Feel Good. Live Better. Join The Happy Pear Recipe Club today and transform your culinary and wellness journey.
  • Join Now! Choose between monthly or annual membership and get access to all our incredible recipes and resources in one place.


 
Image of chickpea curry

Plant Based Recipes

View All

Recipe Club Pricing

Whether it's monthly or annual, our Recipe Club membership gives you access to all our recipes in one place

Annual

€35.99

Monthly

€3.99