Pumpkin pie

Ingredients

• 1 Hokkaido or butternut squash (about 700 g)
• 3 medium carrots (about 190 g)
• 2-3 tablespoons molasses (or maple or agave syrup)
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons ground almonds
• 3 tablespoons cornstarch
• 1 sheet vegan puff pastry

Missing an ingredient?

• What to use instead of ground almonds (almond meal)
• What to use instead of butternut squash
• What to use instead of cornstarch
• What to use instead of puff pastry
• What to use instead of carrots

Instructions

1. Cut the squash in half, remove the seeds and cut it into medium pieces. Peel the carrots and cut them into medium pieces.
2. Steam them over medium-high heat for about 15 minutes, until tender, and let them cool slightly.
3. Peel the squash and mash it with the carrot into a smooth puree. Add the spices and molasses, mix and adjust the sweetness if needed.
4. Add the ground almonds and cornstarch and beat well.
5. Preheat the oven to 210°C (410°F), conventional (top and bottom heat).
6. Line a 22-24 cm pan with the puff pastry, spread the filling inside and fold the edges of the pastry inward. If you like, decorate it with the pastry scraps.
7. Bake for 25 minutes, or until the pastry and filling are golden. Let it cool before serving.

Nutrition facts

Approximate, per serving (about 170 g). Calculated with data from USDA FoodData Central.