Prep Time15 minutes
Cook Time30 Minutes
Total Time45 Minutes
BASE (makes 4)
|30g||coconut oil (melted)|
|30g||agave syrup or maple|
|2||tbsp coconut sugar|
|120g||pitted dates (medjool)|
|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?!
- 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.