Quick vegan pumpkin pie (gluten free)

Ingredients

• 150 g Old or toasted almond bread, crushed
• 510 g Pumpkin, peeled, cooked, puréed
• 150 g Coconut cream, unstweetened
• 110 g Cane sugar
• 55 g Cashews, toasted, ground
• 50 g Coconut oil, room temperature
• 1 tsp Cinnamon, ground
• 1/2 tbsp Sugar
• 1/2 tbsp Brown sugar
• 1 pinch Nutmeg, ground
• 1 pinch Coarse salt

Method

1. Prepare the crust: Preheat oven to 180°C.
2. In a food processor, combine the dry almond bread, brown sugar, and salt.
3. Process until you get fine crumbs.
4. With processor running, slowly pour melted coconut oil.
5. Process until mixture resembles wet sand.
6. Press crumbs in bottom and up sides of a 15-cm square baking dish.
7. Set in preheated oven and bake until crust is deep golden brown for 20 minutes.
8. Set on wire rack to cool completely.
9. In a large bowl, whisk together pumpkin purée and ground cashews until smooth.
10. In a small saucepan add cane sugar, cinnamon, coconut cream, nutmeg, and salt.
11. Bring to a simmer over medium heat.
12. Pour cream mixture into pumpkin mixture and mix until smooth.
13. Pour prepared filling into cooled crust and refrigerate until chilled and completely set, for 2-3 hours.