'Cheesecake' Pumpkin Pie

Serves 10

For the base
200g organic oats
50g pumpkin seeds
200g cooked pumpkin flesh, pureed in blender
2tsp lacuma
2 tbsp organic sweetened soya milk
1 1/2 tsp cinnamon
1/4 tsp ginger

For the topping
2 eggs or equivalent
750g cooked pumpkin flesh, pureed in a blender
14g stevia
1 tsp cinnamon+extra for top
175 sweetened soya milk
Mix all the ingredients for the base thoroughly and press into adjustable round cake tin. Bake for 15 minutes at 180 degrees.
Beat the eggs in the milk and in a separate bowl mix the pumpkin, cinnamon and stevia.  Stir the eggs and milk into the mixture.  
Pour into the tin on top of the base, sprinkle with a little cinnamon and place back in the oven for 30-40 minutes until the topping is set.
When cool, remove from tin and slice.
For an extra indulgent dessert serve with vegan banana ice cream. Simply blend two frozen chopped bananas with a little almond or soya milk.
Janet x

Recipe Copyright © 2014 40plusandalliswell

No comments:

Post a Comment

Note: only a member of this blog may post a comment.