Pumpkin season is here, so of course we couldn’t miss making a delicious frozen pie! I know, I said vegan pumpkin pie, but they are related anyways…
Most canned pumpkins are actually butternut squash, but they label it as pumpkin. Why? I have no idea.
What I do know is that squash has more flavour and tasted better than regular pumpkin.
Make sure to save the seeds and make pepitas with them, and use the peel to make a stock (search thebgang.com or have a scroll).
Vegan frozen butternut squash pie
Description
Save this recipe for whenever pumpkin season is here, it's so good really!
Ingredients
Vegan condensed milk
The crust
The pumpkin mix
Instructions
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Peel your squash, cut it into pieces and bake it on 180C/350F for about 40 minutes, until soft.
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Start heating a pot up and pour your can of coconut milk in to it. Add the brown sugar and a pinch of salt. It's essential to stir well continuously and bring to boil.
Once boiling add the corn starch dissolved in 1/4 cup of water and boil for 2 minutes.
Let cool down in the fridge for about 15 minutes and serve with some nice pancakes e.g.
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Next, roast the sunflower seeds until brown on low heat, transfer to a food processor and pulse until chunky but now powdered.
Add in pitted dates, hemp seeds, coconut oil, salt and pulse finely.
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Transfer the seeds to a baking tray and pat them down.
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To the same food processor you used for the curst add the pumpkin along with the vegan condensed milk, followed by the spices:
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1/4 tsp nutmeg
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1 tsp cinnamon
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1/2 tsp ground ginger
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1/8 tsp ground cloves
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1/2 tsp salt
Process it until smooth.
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Pour the pumpkin mix over onto the curst and freeze until hard, for about 8 hours.
