Tuesday, November 25, 2014


pumpkin pie, butternut, thanksgiving, betty bake, vegan, healthy, dairy free, gluten free, pie, bake,

I've never had pumpkin pie before in my life so I'm really not sure if what I created is anything close to what its supposed to be like. I really wanted to try and make it... so I read loads of recipes and the common thread was pumpkin, sugar, eggs and milk plus cinnamon, spices and a pie crust (duh)!---BUT I wanted it to be minus the dairy and mounds of sugar And I really like butternut so I subbed that for pumpkin. So in the end I think I really created a vegan, dairy free variation of "a kind of pumpkin pie?"...  I suppose it could maybe be called South African Butternut "thanks giving" pie

Of all the holidays we celebrate in South Africa we don't celebrate thanks giving. I know its from America and its got to do with their heritage but the concept behind it - a day to give thanks and be with family, I think is a good thing. And of all the holidays that is yet to be celebrated here I think Thanks Giving really should be.

pumpkin pie, butternut, thanksgiving, betty bake, vegan, healthy, dairy free, gluten free, pie, bake,

Giving thanks and showing gratitude is by far a good way to reflect not just as a human being but also as part of a family and even a community.  

I am grateful for so much. Here in South Africa we truly are blessed. This country of ours is so beautiful. I think South Africa rocks - there I said it! So thanks America for this inspiration, this butternut pie is smooth and delectable and every bit vegan, dairy free, gluten free and oh so moreish!
I'll take more inspiration from you any day of this is the outcome ;) 

Pie Filling
1 and 3/4 cup Cooked and Mashed Butternut (cold)
3 large organic eggs
1 cup coconut milk
1/3 of a cup of brown organic sugar
3 teaspoons ground cinnamon
1 vanilla pod - just the seeds scraped from the pod
a generous pinch of nutmeg (freshly grated preferably)
Pie Crust
1 cup sunflower seeds
1 cup dates
half a teaspoon cinnamon

Preheat your oven to 170 degrees Celcius
In a food processor or blender place all the ingredients for the pie crust and pulse until you have a dough like consistency.
Press into your pie dish.
Place your cooked and mashed butternut in a large bowl and mix with the eggs, coconut milk, sugar and spices. Blend until everything is smooth.
Pour into the pie crust and place in your preheated oven and bake until the filling has risen slightly and the middle is slightly wobbly to firm. It will be tacky to touch.
Take pie out of the oven and allow to cool then place in the fridge.
Take out when ready to serve - great with a coconut cream or cashew nut cream and a cup of tea.


love you all loads and I'm so grateful for you (yes you reading this blog!)

1 comment:

  1. Hi, it's me. I really don't think it is fair that you wouldn't let me eat the entire pie last night!

    My birthday is coming up in 2 weeks.....just saying!