The base on these mini pies is delicious! It’s a mix of dried fruit, nuts, seeds and pumpkin spice, very flavourful without being too rich.
The pumpkin I used for this turned out to have paler flesh than others so mine isn’t overly orange meaning they didn’t look too pretty but they taste pretty fricking good! Plus it’s a great way to use up extra pumpkin flesh once you’re done with your carving.
You can use bun cases to make separate small pies or just smoosh it all together in one big tin and then cut into slices
Base
-210g mix of dried dates & apricots
-265g mixed nuts and seeds (use whatever you have handy I used cashews, hazelnuts, pumpkin & sunflower seeds)
-Pumpkin spice mix: 1 tspn cinnamon, 1 tspn ginger, 1/2 tspn nutmeg, 1/2 tspn allspice
-Pinch of salt
-210g mix of dried dates & apricots
-265g mixed nuts and seeds (use whatever you have handy I used cashews, hazelnuts, pumpkin & sunflower seeds)
-Pumpkin spice mix: 1 tspn cinnamon, 1 tspn ginger, 1/2 tspn nutmeg, 1/2 tspn allspice
-Pinch of salt
Topping
-160g chopped pumpkin flesh
-160g chopped pumpkin flesh
-3 small bananas
-40g coconut oil
-Pecans to top
-40g coconut oil
-Pecans to top
Directions
1.Measure out the dried fruit and soak in warm water for 10mins
2.Chop the pumpkin and steam it for around 10mins until tender then leave to cool
3.Whilst it’s steaming start on the base by blending together in a food processor the nuts, seeds, salt and spices until a fine bread crumb texture forms, then pour this into a separate bowl
4.When the fruit is done soaking, drain and blend until a paste texture forms
5.Add back in the dry mix and blend again until it combines, when pressed it should stick together
6.Press this mix into flat circles in the palm of your hand then press into bun cases or use the back of a spoon but I found my hands easier to work with
7.When the pumpkin has cooled, add this to a bowl with softened coconut butter/oil and bananas then mash or use a hand blender to reach a smoother texture with no big lumps
8.Add a generous teaspoon to each case then top with a pecan and place into the fridge for around 30mins to set then enjoy a munch!Best kept in an air tight container in the fridge or else the coconut butter/oil will melt and they’ll get softer.
2.Chop the pumpkin and steam it for around 10mins until tender then leave to cool
3.Whilst it’s steaming start on the base by blending together in a food processor the nuts, seeds, salt and spices until a fine bread crumb texture forms, then pour this into a separate bowl
4.When the fruit is done soaking, drain and blend until a paste texture forms
5.Add back in the dry mix and blend again until it combines, when pressed it should stick together
6.Press this mix into flat circles in the palm of your hand then press into bun cases or use the back of a spoon but I found my hands easier to work with
7.When the pumpkin has cooled, add this to a bowl with softened coconut butter/oil and bananas then mash or use a hand blender to reach a smoother texture with no big lumps
8.Add a generous teaspoon to each case then top with a pecan and place into the fridge for around 30mins to set then enjoy a munch!Best kept in an air tight container in the fridge or else the coconut butter/oil will melt and they’ll get softer.
