This pumpkin pie is a dream. It’s so creamy and full of flavour. The chocolate base gives the pie a lovely crunch whilst cloves & cinnamon add a subtle fragrance.

Base:

1 cup of oats – milled

1/2 cup of almonds

3 tbsp raw cocoa powder

3 tbsp maple syrup

2 tbsp melted coconut butter

Filling:

1/2 small pumpkin (approx 500g)

1 tsp cinnamon

1 tsp dried ginger

6 cloves (grinded in pestle & mortar)

1/2 cup milled oats

3 tbsp chia seeds

3 tbsp maple syrup

Icing:

1 ripe banana

1 ripe avocado

6 dates

1 tbsp date syrup

1 tbsp coconut oil

2 tbsp cocoa powder

1 tbsp cinnamon

Garnish:

1 handful of handchopped roasted almonds

Preheat the oven to 180C degrees.

Start off by preparing the pumpkin. Peel off the skin and cut in small chunks. Put in a pot with cold water, 1 cinnamon stick & 6 cloves. Bring to boil and simmer for about 20mins or until the pumpkin becomes really soft.

Whilst the pumpkin is simmering, take all ingredients for the cake base and mix together well. Line the mix in a cake tin and bake for approx 10mins so the mix settles. Be careful not to burn it. Set aside to cool for 20mins.

When the pumpkin is ready, drain the liquid and remove the cinnamon stick & cloves. Take the rest of the ingredients for the filling and mash them together using a fork (if you like a smoother consistency use a blender). The pie filling should form an almost dough-like consistency. If it’s a bit runny, add more oat flour until the pie forms a firmer consistency, otherwise it will come out soggy.

Pour the pie mix onto the cake base and bake for 40mins. When ready, set aside to cool for an hour.

Whilst the pie is resting, take all the icing ingredients and mash them into a smooth consistency. Spread over the pie and garnish with some hand chopped roasted almonds.

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