Pumpkin Pie

This is a great recipe for anyone who loves a chai latte!    Its got a really fanastically nutty base, and a creamy pumpkin and cinnamon filling


  • 2 tblsp of natural yogurt
  • 1/2 tsp of cinnamon
  • 1 tsp of nutmeg
  • 1 tsp of vanilla
  • 1 small chunk of ginger
  • 2 eggs
  • 2 tblsp of honey
  • 1 pumpkin
  • 7 -8 Medjool dates
  • 1 tblsp of coconut oil
  • 1 cup of brazil nuts
  • 1 cup of cashew nuts
  • 1 tblsp of hemp seeds



Combine the nuts, hemp seeds, coconut oil and dates in the blender and mix until smooth.  Press into a circular cake dish that is lined with grease proof paper.


Cut and cook the pumpkin in a pot, covered in water.  When its soft drain and set to the side.  The colour will be amazing.   Add ginger, nutmeg, vanilla and cinnamon and blitz in your blender until smooth.  Add the yogurt ( or cream) and mix, add the eggs and mix ( once its cooled) and pop in the over for a fantastically smelling pie.   Bake at 190 C until the fillling becomes solid,  like a baked custard

Cool and enjoy with natural yogurt.



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