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.