Prep Time 20'PT20M
Total Time 40'PT40M
Pumpkin Pie goes plant-basedThere can't be many foods that evoke a particular time or feeling quite as well as Pumpkin Pie. The cheery orange pumpkin brings memories of autumn leaves and the scent of rain on the ground. Meanwhile, the traditional mix of pumpkin spice transports us indoors, warming our toes on the radiator as we look forward to a slice of something sweet There are those who say that you shouldn't mess with a classic, but we disagree there, for a couple of reasons. Firstly, our favourite recipes are passed down from generation to generation, and each new custodian adds their own touch to make it perfect for their family. And secondly, we believe that people who are following a plant-based diet shouldn't be denied a slice of Pumpkin Pie. After all, the filling is a vegetable! (Or, technically, a fruit.) And so, we've taken the classic flavours of Pumpkin Pie and transformed them into something novel, yet comfortingly familiar. The creamy pumpkin purée is there, but made luxurious by the addition of coconut milk. The heady mix of cinnamon, nutmeg and cloves - the soul of a Pumpkin Pie - remain. But the gluten and the refined fats are gone, replaced with wholesome ingredients that everyone can enjoy. Right at the heart of our recipe is the tigernut. 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.
Reinventing the Pumpkin PieThe writer and scientist Carl Sagan said, "If you wish to make an apple pie from scratch, you must first invent the universe." We haven't quite gone that far, but condensing a classic recipe down to its essence, before rebuilding it to be as inclusive as possible, certainly made us love Pumpkin Pie even more. It's a reminder that cookery is all about creativity, and each recipe contains multitudes. We consider our unique tigernut granola crust to be our most ingenious addition to the Pumpkin Pie canon. Instead of fussing with pastry, we've created a healthful, prebiotic pie crust with satisfying crunch. Our granola is crumbled and mixed with golden raisins. If you like, hydrate them before adding to the crust by soaking them in hot water for five minutes or so; it's a simple step which makes them extra juicy. To substitute for heavy dairy-based ingredients, we like to use coconut milk. It has a delightfully rich flavour and smooth texture, and the subtle hint of coconut pairs beautifully with the flavours of the pie. We swapped refined sugar for coconut sugar and agave nectar, to keep our filling as nutritious as possible. To thicken, we used a little chickpea flour, but any finely ground flour would do the trick. It might not be your grandmother's recipe, but our Pumpkin Pie has all the classic flavours you love in a form that all your family and friends can enjoy.
Other recipes with Tigernut GranolaOur Organic Tigernut Granola is made from raw plants, sprouted buckwheat, activated seeds and dried fruits. It's an excellent breakfast or afternoon snack on its own, but it also makes a versatile cooking ingredient. We love to experiment with adding it in various desserts and even main recipes.
Chia pudding recipeIn this plant-based dessert recipe, chia seeds provide a creamy base for a decadent layered parfait. Each spoonful brings berries, spices and seeds. You may find yourself needing bigger jars. View recipe
Tigernut granola with homemade nut milkIf you've never made your own nut milk at home, prepare to be wowed: it's much easier than you might think. Here, we've whipped up our own almond milk with the flavourful additions of Medjool dates, fresh strawberries and a shot of pure Aloe Vera Juice. Top with a handful of Tigernut Granola and you've got a gently detoxifying and nourishing breakfast. View recipe Sweets