-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
BASE (makes 4)
| 30g | coconut oil (melted) |
| 30g | agave syrup or maple |
| 120g | oat flour |
| 2 | tbsp coconut sugar |
FILLING
| 120g | pitted dates (medjool) |
| 60g | plant milk |
| 240g | pumpkin puree |
| 1 | tsp pumpkin spice (cinnamon, nutmeg, ginger powder) |
| 1 | tbsp corn starch |
RICH, SMOOTH, SPICED PUMPKIN PIE FILLING ON OUR HOMEMADE OATY PIE CRUST. THIS IS GETTING MY MOUTH WATERING FOR THE MINCE PIES WE'RE BAKING THIS WEEK! HAVE YOU TRIED IT YET?!
METHOD
- Preheat the oven to 180C. Melt the coconut oil and mix the base ingredients in a bowl until you have a sticky dough
- Line a muffin tray with silicon moulds or paper cases, divide the dough into 4 pieces and press the dough into each mould
- Blend the filling ingredients until smooth
- Pour the filling into the pie crust and bake for 20 minutes or until the toppings are golden brown. Cool for 5 to 10 minutes and serve warm with a scoop of icecream.