Take your Autumn vibes up a level with this low prep pumpkin pie that also 100% plant based and refined sugar free!
Autumn is my favourite time of year, its not to hot, not to cold, Halloween and bonfire night are the centre of attention and ALL the best food is everywhere!! However trying eat a mainly whole food food plant based diet makes a lot of my favourite autumn foods feel out of reach…… so I decided to give them all a revamp
Warning this pie needs to set overnight so make sure you make it in advance.
- 1 can pureed Pumpkin
- ½ tsp Ginger
- 1/2 cup Maple syrup or honey
- 1 tsp Cinnamon
- ¼ tsp Cloves
- 1 cup Coconut milk
- 3 tbsp cornflour
- Shortcrust pastry
- Preheat oven
- Roll out shortcrust pastry and line a prepared 9’’ pie dish with it.
- Blend together all filling ingredients until smooth
- Poor into the pastry case
- Bake for 1 hour
- Let set in fridge overnight (or at least 4 hours)
- Cut with a sharp knife and serve with whipped coconut cream.
If you liked this autumn inspired post join me on my Autumn Wellness Bucket list for lots more foodie and other wellness ideas for the autumn season.
This blog follows my personal research and learning into health and wellbeing, as well as my own personal comments of the subject matters. All blog posts contain my own personal opinions and does not reflect the opinions of any organisations I may be affiliated with. Any information I provide on my blogs is accurate and true to the best of my knowledge but there may be omissions, errors or mistakes that I am unaware of. All information presented on this blog is for informational purposes only and shouldn’t been seen as advice. i reserve the right to change how I manage or run my blog and may change the focus or content on my blog at any time
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