Sneaky Vegan Pumpkin Pie

Have this amazing Vegan Pumpkin Pie just to spoil your guests.

• Difficulty: Medium
• Category: Banting Recipes, Dinner, Dinner, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Pie Recipes, Recipes, Summer Recipes, Tea Time, Vegan Recipes, Vegetable Recipes, Vegetarian
• Cuisine: African, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS FOR CRUST:

• Spray & Cook
• 1 1/2 cup Pecan Nuts ((Chopped))
• 2/3 cup Oats
• 3 tbsp Brown Sugar
• 1/4 tsp Kosher Salt
• 3 tbsp Coconut Oil ((Melted and Cooled))

INGREDIENTS FOR FILLING:

• 425 g Pumpkin Puree
• 1 cup Coconut Milk
• 3/4 cup Brown Sugar
• 2 tbsp Cornstarch
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg

INGREDIENTS FOR TOPPING:

• 380 g Full Fat Coconut Cream
• 3 tbsp Powdered Sugar
• 1 pinch Kosher Salt

Instructions

METHOD CRUST:

1. 1. Preheat oven to 190 degrees. Grease a 22 cm pie plate with cooking spray.
2. 2. In a food processor add Pecans, Oats, Sugar, and Salt and process until coarsely chopped. Add Coconut oil and process until well combined and a dough forms.
3. 3. Press mixture into prepared dish in an even layer. Line crust with grease proof paper and fill with Dried Beans or pie weights. Bake for 15 minutes then remove grease proof and weights and bake 15 minutes more.

METHOD FILLING:

4. 1. In a large bowl whisk together filling ingredients and pour over crust. Bake until only slightly jiggly in the center for 50 to 55 minutes covering the crust with foil if it starts to get too dark. Let cool completely.

METHOD TOPPING:

5. 1. Open can of Coconut Cream and scoop out hardened cream on top. In a large bowl using a hand mixer beat Coconut Cream, Powdered Sugar and Salt together until stiff peaks form. Serve pie with whipped Coconut Cream.