Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
7 Ingredients
- 1 vegan, sweet pie crust, ready-made, thawed
- 400grams canned pumpkin puree
- 175grams coconut cream
- 100grams brown sugar
- 40grams cornstarch
- 75milliliter maple syrup
- 2teaspoons pumpkin spice
Description
All the comforts of this warm and wintery dessert made vegan using this simple recipe that's perfect for the holidays.
Method
Step 1 of 4
Preheat the oven to 180°C/160°C fan-forced, lining a baking tray with baking paper. Lay the shells out onto a cutting board or countertop. Add 2 heaping tablespoons of the street corn mixture into the centre of each empanada shell.
Step 2 of 4
Add the remainder of the ingredients to a blender, blending until smooth. Pour into the par-baked crust leveling the filling out using a spatula.
Step 3 of 4
Bake for 60 minutes until the filling is set and no longer liquid in the centre. Let cook on a wire rack for for 45 minutes before adding to the fridge to chill for a minute of 4 hours.
Step 4 of 4
Slice the pie using a sharp knife before enjoying.
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