
Ingredients
For the crust:
- 1/4 cup quick oats
- 1/4 cup of oat flour
- 1/4 cup of raw pumpkin seeds
- 1/4 cup of unsweetened coconut, shredded
- 1/4 cup brown sugar
- 5 Medjoll dates, finely chopped
- 3 tablespoons vegan butter or vegan margarine
For the pumpkin mix
- 1 1/2 cups homemade or store bought pumpkin puree
- 1/2 cup soy cream (Belsoy)
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon agar agar
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon powdered nutmeg
- 1/4 teaspoon powdered ginger
- 1 pinch of powdered clove
For the soy caramel
- 1/2 cup soy cream (Belsoy)
- 1/4 cup brown sugar
- 1 teaspoon vanilla essence
- 1 teaspoon cornstarch
- 1/4 teaspoon agar agar
Preparation
- Preheat oven to 350 degrees F.
- In a food processor, put all the crust ingredients and reduce to very small pieces until the mixture forms a sticky paste.
- Spread the mixture at the bottom of a pie dish and compact with your hands. Do not mount the mixture on the sides, you only want a crust at the bottom of the pie.
- Put in the oven for 12 minutes. Meanwhile, prepare the pumpkin mixture.
Preparation of the pumpkin mixture
- In a food processor, put all the pumpkin mix ingredients and blend in a smooth puree.
- Transfer to small saucepan, bring to a boil and whisk for 2 minutes or until the mixture is thick.
- Transfer on top of the crust and set aside.
Preparation of soy caramel
- In a small saucepan, put the ingredients for the soy caramel and whisk.
- Bring to a boil and continue to whisk for 2 minutes or until the mixture thickens.
- Remove from heat and let stand a few minutes.
- Spread gently with the back of a spoon on top of the pumpkin mixture.
- Refrigerate for at least 2-3 hours. Wait for the pie to cool down before covering it.
Optional: Garnish with some roasted pumpkin seeds, a pinch of cinnamon and a little brown sugar.