No-bake pumpkin pie

Introducing our new, and delicious… ‘Pumpkin Pie’! When winter draws close, we tend to seek out cosy and comforting moments.

You will always find us in the kitchen cooking up some delicious soul food, and our new recipe provides the perfect comforting, colourful AND healthy desert… our YOGI TEA® No Bake Pumpkin Pie! It’s simple, easy to prepare and our special surprise ingredient, YOGI TEA® Turmeric Orange tea, gives it an extra boost of exciting flavour. Our desert is smooth, light, and vegan providing a little healthy indulgence for when you most need a sweet treat! Follow the recipe below, go on, spoil yourself!

 

Ingredients for 1 springform cake tin Ø 18 cm

Preparation time: 30 minutes + 8 hours cooling time

 

For the base

  • 1 ½ tbsp coconut oil
  • 180 g almonds
  • 3 tbsp dark cocoa powder
  • 2 tbsp maple syrup
  • 1 pinch of salt

 

For the filling

  • 250 g red kuri squash
  • 4 YOGI TEA® Turmeric Orange tea bags
  • 80 g raw cane sugar
  • 2 ½ tbsp coconut oil
  • 250 g vegan cream cheese
  • 1 tsp cinnamon
  • 5 drops vanilla extract
  • 1 pinch of salt

 

For the topping

  • 75 g coconut chips
  • 1 tbsp maple syrup

 

Preparation

For the base

  • Melt coconut oil. Place in a food processor with the other ingredients and finely chop.
  • Place the mixture into a springform cake tin lined with baking parchment, spread out evenly and smooth the surface with a spoon. Set to chill in the fridge overnight.

 

For the filling

  • Peel the squash, chop into large cubes and simmer in hot water for 15 minutes until soft.
  • Then drain and leave to dry thoroughly.
  • Pour 100 ml of boiling water over the YOGI TEA® Turmeric Orange and leave to steep for 5 minutes. Remove the tea bags and dissolve the sugar in the tea.
  • Melt the coconut oil, place in a food processor with the other ingredients and finely purée.
  • Spread the coconut mixture over the base and smooth the surface. Leave to rest in the fridge for at least 5 hours and preferably overnight.
  • Before removing the springform, run a knife around the edge of the cake to loosen it.
  • Serve topped with coconut chips and maple syrup.

We hope you enjoy making this autumnal sweet treat! Discover more of our delicious and comforting recipes.

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