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.