Ingredients

For the base:

• 2 cups flour of choice
• 1/2 cup coconut sugar
• 2 tsp cinnamon
• 5-6 tbsp nuttelex
• 2 tbsp dark roasted pb
• 3 tbsp+ water

For the filling:

• 2 cups cooked pumpkin
• 3/4 cup maple/rice malt syrup
• 1 tbsp oil of choice
• 1/4 cup almond milk
• 2 tbsp corn starch
• 2 tsp cinnamon
• 1 tsp ground ginger
• 3/4 tsp nutmeg
• sprinkle ground cloves

Method

1. Mix dry ingredients for your base, then add wet ingredients. Mix with your hands until you achieve an ever so slightly crumbly dough, adding water as needed (but not too much!). When combined, place your mixture in the fridge to chill for about 30 mins.
2. While you’re waiting, grease the inside of your pie tin, pre-heat your oven to 170 degrees celsius (fan forced) and of course, sneak a spoonful of peanut butter or two.  Once your base has chilled, use your fingers to press the dough into the base, reaching up the sides if you have enough mixture to go around.
3. To make the filling, simply place all your remaining ingredients in a blender or food processor and blend until smooth. Pour your filling into the base, and bake for approx. 20-30 minutes or until your pie is golden, firm and cracked on top.
4. Enjoy this sweet Halloween treat with raspberry jam and coconut yoghurt, or ice cream if you’re feeling extra decadent.

This delish recipe was provided by the talented @catherine.collins