A glorious light and delicious substitute for pumpkin pie.
1, 13.5 oz can organic full fat coconut milk (stored overnight upside down in the fridge – critical) use only the solid coconut and discard the liquid or keep it for another use.
3/4 of a 15 oz can of organic pumpkin puree
1 peeled mashed ripe banana
Zest and juice of an orange
Zest of a lemon
1/4 cup maple syrup – more or less to your taste
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1/4 teaspoon kosher salt
Fresh mint for garnish
Place all the ingredients (except the maple syrup) into the bowl of a food processor and blitz until smooth. Don’t over blitz as it will become loose.
Add the maple syrup a little at a time until you’ve reached your desired sweetness.
Pour into individual dishes and top with non dairy cream and mint leaves.
This can sit happily in the fridge for a couple of days.