Ingredients for the pumpkin filling:

1/2 large roasted butternut squash (feel free to use any pumpkin or ready-made pumpkin puree but make sure it’s only pumpkin on the list of ingredients as they often come mixed with unwanted additions)

2 eggs

3 heaped table spoons of the thick part of coconut milk that separated in the tin. You can also use coconut cream (e.g. Aroy-D)

Maple syrup to your liking. It will depend on the sweetness of the pumpkin (I added around 4 table spoons)

Spices: I used 1 heaped tea spoon of ground cinnamon, 1/2 tea spoon of ginger, 1/3 tea spoon of nutmeg and 1/3 tea spoon of cardamom. Ready-made gingerbread or pumpkin pie mix will be just as good, or even just cinnamon

2 tea spoons of vanilla extract

*How to roast butternut squash: deseed, cut into crescents and roast for 30 minutes in 180 degrees. It can be peeled afterwards but there is no need to peel it at all.

Method:

Place all base ingredients in a bowl and mix together

Grease a tart dish with a little coconut oil. Press the crust mix tightly into the dish and up the sides. Bake at 160’C for about 10 minutes and remove from the oven. Don’t worry if it puffs up a little as it will fall once away from heat

Mix all pumpkin filling ingredients in a food processor/blender or with a hand blender until smooth

Pour the filling into the base

Bake at 160 degrees for 40 minutes or until the filling has set

Enjoy and Happy Halloween! x