250g Hot water
85g Grated coconut
150g Wheat flour
1 pinch of Cinnamon
Zest of ½ unit Orange
43g Vegetable milk
27g Corn starch
350g Pumpkin puree
160g Brown sugar
½ teaspoon of Cinnamon
1 pinch of Ginger
1 pinch of Nutmeg
133g Chocolate 70%
1 teaspoon Vanilla essence*
Preparing the pie crust.
1.Prepare the vegan pie crust recipe.
2.Bake and put aside.
For the filling.
1.Pour the vegetable milk into a saucepan together with the corn starch and dilute it.
2.Add the pumpkin puree, the sugar, the cinnamon, the ginger and the nutmeg. Cold mix everything.
3.Stir constantly over a medium heat until it boils. As soon as it boils, remove it from the heat.
4.Put the chocolate in a bowl and pour the above warm mixture to melt it. Stir it until smooth and creamy. Finally, stir in the vanilla essence.
5.Pour the filling into the cooled down pie crust.
6.Shake it softly to remove the air bubbles and smooth out with the help of a spatula.
7.Leave it to cool in the refrigerator for, at least, two hours befor cutting.
*Be careful with the vanilla essence, some may contain traces of milk.
*One small pumpkin will be needed to prepare the pumpkin puree. Peel it and chop it into small pieces, and cook with little water on low heat. Once the pumpkin is tender and falls apart easily, strain it and grind it, obtaining a rather thick puree.
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