The Healthy Beard's Vegan & Gluten Free Pumpkin Pie

Enjoy this deliciously sweet pumpkin pie, created by The Healthy Beard. It's a great Autumn recipe and a fab way to use up any leftover pumpkin.

• 450g pitted dates
• 200g walnuts
• 2 tbsp gluten-free oats
• 2 tbsp chia seeds

• 2 tbsp coconut oil
• 3 tbsp Total Sweet Xylitol
• 1 cup of almond milk
• 1 tin of pumpkin puree
• 1 1/2 tsp cinnamon
• 2 tsp agar agar powder

Method:

For the base:

1. Place the dates, chia seeds and walnuts into a powerful food processor/blender and pulse/blend until you achieve a gooey consistency. 
2. Place cling film onto the bottom of a tart dish (if you have one with a loose bottom simply grease it with some coconut oil), with wet hands spread the base mixture evenly onto the tart dish (wetting your hand will allow easier spreading).
3. Place in the freezer while you prepare the filling.

For the filling:

1. Using a small pan, melt some coconut oil at medium/low heat, add the almond milk and xylitol and stir.
2. Add the pumpkin puree, cinnamon and agar agar powder and simmer on low heat until the filling begins thickening up (stirring constantly).
3. When you notice the filling is becoming thicker and creamier, remove from the hob and transfer it to the top of the base.
4. Wait for the tart to cool down before placing it in the fridge, once it cools down place it in the fridge for approximately 1-2 hours before serving.
5. The cling film will help you pull the tart from the dish.
6. Slice and enjoy!