Makes 23-25cm pie
Ingredients
Nut crust
- 1/4 cup cold-pressed oil
- 1/4 cup peanut butter
- 1/4 cup honey
- 1 cup ground nuts
- 1 cup coconut
- 1 cup rolled oats / flakes.
Filling
- enough cooked pumpkin to make 3 cups
- 1 cup tofu
- 1/2 cup honey
- 3 large eggs or replacement.
- 3/4 cup sultanas
- 1 tsp cinnamon
- 2 tsp powdered ginger
- 1 tsp nutmeg
- 1 tsp mixed spice
- 1/2 tsp ground cloves.
Method
Prepare Nut Crust:
1. Blend together cold-pressed oil,peanut butter and honey.
2. Stir in: ground nuts; coconut and rolled oats / flakes.
3. Press into Pie plate.
Filling
1. Whiz in blender enough cooked pumpkin to make 3 cups.
2. Add and whizz tofu; honey and eggs or replacement.
3. Pour into large bowl.
4. Stir in: 3sultanas, cinnamon, ginger, nutmeg, mixed spice and cloves.
5. Pour into unbaked pie crust.
Bake at 180c /350F for 60 minutes or until knife inserted in centre comes out clean – cover crust with foil part way through baking time to prevent burning.
Cool to room temperature. Serve.
