December 29, 2020

This vegan and healthy version tastes great! It actually is a tart, but you can add a layer of pastry on top to make it into a pie if you want.

First of all, you will need to make a batch of my shortcrust pastry, and partially bake it in a mould.

Peel, de-seed and dice a pumpkin or squash. This recipe will assume 450g of raw diced pumpkin (which is enough for one small pie); you will need to adjust the quantities in this recipe if you have more or less pumpkin. Bake the pumpkin chunks at 180C (with fan) for about 45’, until you can easily squish them with a fork.

Toss the pumpkin dice in a smoothie blender and add the following:

• 35 mL maple syrup
• 60g brown sugar
• 1 tsp ground cinnamon
• 1/3 tsp ground nutmeg
• 1 heaped tbsp wholemeal flour
• 200 mL soya milk

Blend until smooth and pour into the pie. Bake at 160C (with fan) for 30 minutes. The filling should be set; it shouldn’t wobble if you shake the mould.

Enjoy!