Vegan frozen butternut squash pie

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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).

Difficulty: Intermediate Prep Time 30 min Cook Time 29 min Rest Time 8 hour Total Time 8 hrs 59 mins Servings: 15 Best Season: Fall

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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  1. Peel your squash, cut it into pieces and bake it on 180C/350F for about 40 minutes, until soft.

  2. 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.

  3. 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.

  4. Transfer the seeds to a baking tray and pat them down.

  5. To the same food processor you used for the curst add the pumpkin along with the vegan condensed milk, followed by the spices:

    • 1/4 tsp nutmeg

    • 1 tsp cinnamon

    • 1/2 tsp ground ginger

    • 1/8 tsp ground cloves

    • 1/2 tsp salt

    Process it until smooth.

  6. Pour the pumpkin mix over onto the curst and freeze until hard, for about 8 hours.

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