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.
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