- 200 g Digestive biscuits
- 80 g coconut oil
- 1/2 tsp vanilla extract
- 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
- 150 g pecan nuts roughly chopped
- 50 g maple syrup
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!
Calories: 432kcalCarbohydrates: 31gProtein: 5gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 217mgPotassium: 230mgFiber: 5gSugar: 16gVitamin A: 91IUVitamin C: 7mgCalcium: 69mgIron: 2mg
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