I adapted this recipe from this one for Butternut Squash Pie. I used a jap pumpkin instead of butternut, for its sweeter and richer flesh.

Ingredients:

1/2 jap pumpkin, cut into small cubes

Crust

1 cup rolled oats
½ cup walnuts
1/4 cup chopped pitted dates
1 tbsp carob powder
2 tbsp pumpkin purée (see instructions below)

Filling
2 cups pumpkin purée (see instructions below)
1 rounded tsp cinnamon
1 rounded tsp ground ginger
Pinch of nutmeg and cardamom
2½ tbsp rolled oats, ground

Swirls
1 tbsp pumpkin purée (see instructions below)
½ cup silken tofu

Method:

Preheat oven to 200°C.

Line a baking sheet with baking paper or a silicon baking mat. Place pumpkin pieces on prepared tray, in a single layer, and bake for 20-25 minutes or until soft. Allow to cool, then blend in a food processor or high-powered blender with spices and rolled oats. Scoop out of blender and set aside.

Blend crust ingredients until they form into a ball, then press into the base and sides of a flan tin lined with baking paper. Bake for 15 minutes.

Fill baked crust with 2 cups pumpkin-spice mixture.

Blend 1 tbsp pumpkin-spice mixture with tofu. Drop spoonfuls onto pie and create swirls by drawing a palette knife through the tofu mixture. Cover with foil and bake at 180°C for 15 minutes, then remove foil and bake for another 10 minutes.

Chill in fridge for at least an hour before serving.