Pumpkin & soy caramel pie

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

  1. Preheat oven to 350 degrees F.
  2. In a food processor, put all the crust ingredients and reduce to very small pieces until the mixture forms a sticky paste.
  3. 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.
  4. Put in the oven for 12 minutes. Meanwhile, prepare the pumpkin mixture.

 

Preparation of the pumpkin mixture

  1. In a food processor, put all the pumpkin mix ingredients and blend in a smooth puree.
  2. Transfer to small saucepan, bring to a boil and whisk for 2 minutes or until the mixture is thick.
  3. Transfer on top of the crust and set aside.

Preparation of soy caramel

  1. In a small saucepan, put the ingredients for the soy caramel and whisk.
  2. Bring to a boil and continue to whisk for 2 minutes or until the mixture thickens.
  3. Remove from heat and let stand a few minutes.
  4. Spread gently with the back of a spoon on top of the pumpkin mixture.
  5. 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.

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