It’s really feels like autumn these days. This pumpkin pie is a classic component of the traditional Thanksgiving feast. It makes for an amazing seasonal treat, that really celebrates Autumn with its gorgeous colours and flavours!


For the Base
300g nuts
100g chopped dates
2 tbsp coconut oil
1 tsp vanilla extract

Pumpkin Filling
175g roasted Pumpkin
150g Soaked cashew nuts
10 tbsp/ 150g coconut oil
80g Maple syrup
50g chopped pitted dates
1/2 tsp ground cinnamon
1 tsp ground ginger

Handful Pecan nuts
2 tbsp maple syrup


  • Line a 23cm/9in springform cake tin with parchment paper.

  • Blitz all the ingredients for your base in a food processor until they resemble breadcrumbs. Spread this mixture on to the base of your springform tin and compact it down so that it really stays together. Pop this in the fridge while you make your pumpkin filling.

  • To make the pumpkin filling, add all of the ingredients to your food processor and blend until the mixture is smooth. This should take about 5 minutes (or maybe a little longer, depending on the quality of your food processor). When it’s ready, spread this mixture evenly on top of your nutty base layer. Pop it in the fridge for about an hour to set.

  • Meanwhile, make your topping by toasting some chopped pecans in a pan with a little maple syrup, to caramelise. Sprinkle these on top of your pie when it comes out of the fridge to really take your pie to the next level!

  • When the pie comes out of the fridge, cut around the edges of the tin with a sharp knife to ensure it doesn’t stick to the edges. Carefully remove from the tin and enjoy!


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