What’s the first thing that comes to mind when you think of October? Halloween? Candy? Costume parties? Surely you must have also thought about the famous fruit that you can find absolutely everywhere this time of year, the great pumpkin! Last year, the Haumana team celebrated the month of October with our pumpkin monthly flavour. This year, we’re sharing with you our favorite vegan pumpkin pie recipe, with a baobab twist! This recipe is incredibly easy to make and gives great results!

This recipe is based on the “Easy Vegan Pumpkin Pie” recipe made by Sam Turnbull from the Canadian blog called It Doesn’t Taste Like Chicken. Check it out here!

Portions:

A 9” pie (1 serving)

Time:

Prep time: 5 minutes
Cooking time: 1 hour

Ingredients:

- A blender or a large mixing bowl.
- A 9” pie shell
- 1 ¾ cups pure pumpkin (1, 14 oz can) (not pumpkin pie filling!)
-¾ cup full-fat coconut milk (the kind in a can, shaken well before measuring)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons of Haumana Baobab Powder
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon cinnamon
- ½ teaspoon salt

Instructions: 

1. Preheat your oven to 350F.
2. Add the pumpkin, Baobab powder, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
3. Pour the pumpkin mixture into the pie shell. Spread the mixture evenly with a spatula.
4. Bake for 60 minutes.
5. Once done, let cool and then chill uncovered in the fridge for a minimum of 4 hours.

 

And there you have it! A delicious, simple vegan pumpkin pie with a bit of baobab to spice it up! Once again thank you to Sam from the blog It doesn't taste like chicken! Let us know how your pie turned out!