Instructions

1. Preheat oven to 180 degrees celsius (350 F) and line an oven tray with baking paper.  Place pumpkin onto the tray and bake for 55 minutes or until tender.  Allow to cool slightly.  Use a spoon to remove the tender pumpkin flesh and measure 3 cups.  Place pumpkin into food processor and blitz until smooth.  Set aside and reduce oven temperature to 160 degrees celsius (320 F).
2. To make the base – place the oats, coconut, pecans and cinnamon into the large bowl of a food processor and blitz until finely chopped.  Add butter, maple and vanilla and blitz until combined.  Pour the mixture into a 28 centimetre pie dish and using wet or oiled hands press the mixture across the base and up the sides to create an even base.  Pop into the fridge.
3. To make the filling – place the pumpkin, dates, maple, eggs, cinnamon, nutmeg, ginger, coconut cream and vanilla into the large bowl of a food processor and blitz until lusciously smooth.  Retrieve the base from the fridge and pour the pumpkin filling over the base.  Bake for 35-40 minutes or until the crust is golden and the pumpkin is ‘set’.  If your exposed crust is browning to quickly – cover the crust (not the entire pie) with small strips of aluminium foil.  Allow the pie to cool at room temperature.  Then pop into the fridge for 3-4 hours.  Serve the pie cold with a dollop of yoghurt or cream.  Enjoy X