Header
  • 8

    Servings

  • Prep Time

    Prep Time 20'

  • Total Time

    Total Time 40'

  • Gluten-free

    Gluten-free

  • Guilt-free

Vegan pumpkin pie recipe

  • 8

    Servings

  • Prep Time

    Prep Time 20'

    PT20M
  • Total Time

    Total Time 40'

    PT40M
  • Gluten-free

    Gluten-free

  • Guilt-free

Pumpkin pie… with nopal, tigernut, sprouted buckwheat, and more

As I think we’ve meditated on before, it is too easy to become tied to the specific way a dish was put together when we first became acquainted with it. The blandest, unhealthiest recipes can become elevated in our memories. There is absolutely nothing wrong with nostalgia. However, we should not indulge in it to the point that it prevents the discovery of other, even better ideas and flavours.

Case in point – this recipe for pumpkin pie. I have only recently started to eat tigernut, but it does not take long to feel and taste its benefits. This pie is a long way from the pumpkin pie of our childhoods, and that is a very, very good thing indeed!

What are tigernuts?

You may have consumed tigernuts (or chufas in Spanish) without realising it. These sweet tubers are an essential ingredient in horchata, a Latin rice drink which we have loved for years. Like pumpkin pie, horchata is commonly flavoured with cinnamon and has a soothing, comforting essence. Horchata belongs to tropical settings though, and pumpkin pie to very different surroundings.

Tigernuts were sold in sweet shops in the UK in the 60’s and are now making a comeback as a food rich in minerals. You can find tigernut milk alongside other plant-based milks in many markets. They also make for lovely flours and butters and we love them in our morning smoothies.

Tigernuts are rich in fibre.

The extremely high fibre content of tigernuts help clean out nasty stuff from your digestive system and keep you feeling sated for longer. They contain 10 grams of fibre per one 30-gram serving.(1) There are many different types of fibre obtainable from food, and one type of fibre found in tigernuts is prebiotic. In other words, it is fibre that is fed upon by the good bacteria in our gut, helping our gut be as efficient as possible in processing and digesting our food. The body is such a complex, beautiful machine and we are still learning about it.

Vegan pumpkin pie recipe
Vegan pumpkin pie recipe
Vegan pumpkin pie recipe
Vegan pumpkin pie recipe

Reinventing the pumpkin pie

On that note, as the writer and scientist Carl Sagan said, “If you wish to make an apple pie from scratch, you must first invent the universe.” There is of course actually no such thing as making anything from scratch; everything comes from something. What we can say is that this vegan pumpkin pie reawakened our understanding of what a pumpkin pie can be.

We add coconut milk, coconut sugar, and agave nectar into the filling and use chickpea flour as a thickener. A newfound substantiality and intricacy is brought to the pie. When you bring in the tigernut granola crust, enriched with golden raisins, further textures and spices enter into the mix. The granola is a bit crunchy, and the raisins are globules of sticky lusciousness within.

All in all, we know what will now be included on menus of future Halloween parties, American Thanksgiving celebrations, and Sunday dinners in the fall and winter.

More tigernut recipes

 

References

(1) “Daily Value Reference of the Dietary Supplement Label Database (DSLD).” U.S. National Library of Medicine, National Institutes of Health, www.dsld.nlm.nih.gov/dsld/dailyvalue.jsp.

Sweets

Ingredients
Print

The crust:
The filling:
  • 1 medium-sized pumpkin (4 cups cooked pumpkin)
  • 1 star anise
  • ¾ cup full fat coconut milk
  • 4-5 tbsp coconut sugar
  • 1 tsp raw agave nectar
  • 2 tbsp chickpea flour
  • ¾ tsp cinnamon
  • Seeds from 1 vanilla pod
  • Pinch of nutmeg
  • Pinch of cloves
  • ½ tsp coconut oil for cooking

Here's how you make it

  1. Firstly, peel and cut the pumpkin into small cubes and boil in slightly salty water with star anise until it softens. You will only need to use ¼ of your pumpkin.
  2. In the meantime, make the crust. Add Erbology Organic Tigernut Granola to a food processor, pulsing a few times until pieces are smaller.
  3. Then, add the rest of the ingredients and mix until the mixture starts to come together.
  4. You can use a square or rectangular pie pan for this dish (I used a 4 x 11 inch pan).
  5. Pour the mixture into the tray and press it down using your hands, it should easily stick together.
  6. Take the pumpkin out and strain.
  7. Heat a pan and add the coconut oil.
  8. Add the pumpkin cubes to heated pan and mash with a spatula while it’s cooking. Add in ½ cup coconut milk, leaving ¼ for the rest of the mixture.
  9. In a separate bowl, mix the chickpea flour with the coconut milk.
  10. Add your flour mix and the remaining ingredients to the pumpkin purée. Whisk well and give it a boil.
  11. Then, take off the heat and leave to cool a bit.
  12. Finally, pour the pumpkin purée into the crust and let it cool in the fridge for 10-15 minutes. It is now ready to slice and serve. Enjoy!

Tags

  • Nopal
  • Plant-based dessert recipes
  • Tigernut
  • Vegan pumpkin pie recipes

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