Practically Perfect Pumpkin Pie with Coconut Whipped Cream- vegan, no sugar, gluten free, soya free
|This pie is definitely even better after a night in the fridge- should there be any left, of course...|
Like Mary Poppins, this pie is "Practically perfect in every way." Practically: I have to admit I've never made pumpkin pie before, so please bear with me if this recipe omits something essential. The only time I ever ate pumpkin pie it had a soggy pastry base and a mushy and flavourless filling that put me off the whole idea for years. However, just recently I have seen so many delicious-looking pumpkin pie recipes I wanted to try out devising one of my own. I have now read loads of different recipes and decided to go for the baked filling approach with a nutty, gluten free crust rather than pastry. (If I had had pecans or hazelnuts rather than peanuts it would have been even better. (And it was also a little thick for my liking, so you may want to use less of the mixture.) The addition of spices and vanilla to the filling make my version pretty flavoursome, but please remember I only said practically perfect ;)
|The nutty, chewy base contrasts with the smooth and spicy filling, and the whipped coconut cream provides a luxurious finishing touch|
- Grind the nuts and oats in a food processor until they are a coarse powder.
- Add the agave and oil and process until well mixed.
- Press into an oiled 25cm springform pan and bake at 200C for 10-15 minutes until just turning brown- be careful not to overcook it, as it's going back in the oven once the filling's inside.
- Cook the pumpkin in just a smidgin of water until it is soft and all the water is absorbed (keep an eye on it to prevent burning).
- Mash it to a puree.
- Mix in the rest of the ingredients- whisk in the gram flour last- watch out for any lumps.