This is a super speedy recipe post as its Halloween today and I decided to make Pumpkin Pie this morning!
Why Pumpkin pie? I was inspired by the lovely goodie bag I recieved from Whole Foods at the vegan brunch at cooked for at the weekend. I was such fun cooking along side some amazing brands and talented chef Joey O’Hare for a room full of health bloggers. I loved getting first hand feedback on my chocolate ganache tart. Scary but amazing.
The goodie bag contained some pumpkin pie ingredients including pumpkin pie spice and pumpkin purée. So pumpkin pie had to be done right?
My pumpkin pie has a toasted walnut and buckwheat base for cunch and a creamy pumpkin and chestnut filling. Easy to make, super seasonal and delicious! I hope you like it ????.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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