This no-bake pie will be a hit at your dinner table, and it won’t take up any prime real estate in the oven of a busy kitchen!
1 cup pecans
1/2 cup shredded coconut (unsulfured and unsweetened)
8 large Medjool dates
2 tbsp water
1/8 tsp pink rock or grey sea salt
1/2 tsp ground cinnamon
1 1/2 cups roasted pumpkin/squash
1 1/2 cups coconut milk, separated
2 tsp cinnamon
½ tsp nutmeg
1/2 tsp ginger puréed
1/4 tsp cloves
1/3 cup honey
1 tsp vanilla extract
3 tbsp gelatine** or 1/3 cup agar agar (a vegan gelling agent)
1. To roast pumpkin or squash, heat an oven or toaster oven to 400F. Use a sharp chef's knife to cut slices of pumpkin, 1-inch thick. Place pumpkin slices on baking sheet. Roast for 20-30 minutes, depending on thickness of pumpkin slices. Cool. Remove seeds and skin and then measure.
2. Make the crust by placing pecans, coconut, spices, salt and dates in a food processor and process until it becomes paste. Press this mixture into a 10-inch pie plate.
3. Put the coconut milk into the fridge for a few hours. Separate the cream on top and set aside. Put the coconut water (the liquid at the bottom of the can in the food processor with an S-blade*. Add the gelatine or agar agar and let it completely absorb the liquid for 5 minutes (this is called blooming). Then add back the coconut cream, pumpkin, honey, spices salt and blend until smooth. Blend very well to ensure the gelatine sets correctly.
4. Pour pumpkin mixture into the crust. Chill for 1 hour to let the pie set.
* If you have a can of coconut milk with very little liquid left in the bottom of the can, you can add a 2 tbsp of water to the gelatine to help dissolve it.
**If you choose to use canned pumpkin puree, it is often too watery. Consider adding an extra tbsp of gelatine or agar agar to set the pie.
Makes 8 servings.