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.
Takes 40 minutes
Serves 8
Ingredients
Base
- 200 g Digestive biscuits
- 80 g coconut oil
- 1/2 tsp vanilla extract
Filling
- 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
Instructions
- 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
Nutrition
Calories: 508kcalCarbohydrates: 41gProtein: 6gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 330mgPotassium: 303mgFiber: 5gSugar: 20gVitamin A: 5322IUVitamin C: 6mgCalcium: 87mgIron: 2mg
P r i n t R e c i p e