Easy Pumpkin pie by Elsie & Dave
Dave's daughter Elsie and him came up with this recipe one Saturday afternoon using pumpkins from our farm. It's a delicious and easy cake to make that requires no baking. It tastes like an elegant cheese cake with a rich sweet filling, a biscuity base and topped with some chocolate chards.
- 200 g Digestive biscuits
- 80 g coconut oil
- 1/2 tsp vanilla extract
- 500 g pumpkin/squash (400g pumpkin puree)
- 400 g vegan creamed cheese
- 100 g coconut oil
- 140 g maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 pinch salt
Preheat oven to 180C
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 cake tin or 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.
Place in the fridge to set for 30 minutes.
Finely chop the dark chocolate into small
Calories: 508kcalCarbohydrates: 41gProtein: 6gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 330mgPotassium: 303mgFiber: 5gSugar: 20gVitamin A: 5322IUVitamin C: 6mgCalcium: 87mgIron: 2mg
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