Easy Pumpkin Pie
Dave and his daughter Elsie created this recipe one Saturday afternoon using pumpkins from their farm. This no-bake dessert is easy to make and tastes like an elegant cheesecake, with a rich, sweet pumpkin filling, a biscuity base, and a topping of chocolate shards.
Takes 40 minutes
Serves 8
Ingredients
Base:
- 200 g digestive biscuits
- 80 g coconut oil
- 1/2 tsp vanilla extract
Filling:
- 500 g pumpkin or squash peeled and diced (or 400 g pumpkin purée)
- 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
- 1 pinch salt
Topping:
- 50 g dark chocolate finely chopped (for garnish)
Instructions
- Preheat the oven to 180°C. If using fresh pumpkin or squash, peel, seed, and cut into small, bite-sized pieces. Place on a baking tray and roast for 25 minutes or until soft.
- Add the digestive biscuits to a food processor and blend until they resemble breadcrumbs (about 1 minute). Add the coconut oil and vanilla extract, and blend again until incorporated (about 30 seconds). Transfer the mixture to a lined springform cake tin or pie dish, spreading it evenly. Use the back of a spoon to press it down firmly, creating a compact base.
- Wipe out the food processor, then add the roasted pumpkin (or pumpkin purée) and all remaining filling ingredients. Blend until the mixture is smooth and creamy.
- Using a silicone spatula, spread the filling evenly over the prepared base. Smooth the top for an even finish.
- Place the pie in the fridge to set for at least 30 minutes. For a firmer texture, chill for 1–2 hours.
- Just before serving, finely chop the dark chocolate and sprinkle over the top of the pie.
Nutrition
Calories: 508kcalCarbohydrates: 41gProtein: 6gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 330mgPotassium: 303mgFiber: 5gSugar: 20gVitamin A: 5322IUVitamin C: 6mgCalcium: 87mgIron: 2mg