Gather the INGREDIENTS
1 cup rice flour
2 cups walnuts
2 tbsp sugar or honey/other sweetener
3 tbsp ground flax seeds (linfrø)
1 tsp cinnamon
1/2 tsp salt
2 tbsp honey
1 tbsp coconut oil, melted
2 1/4 cup pumpkin puree (**see how to make it below)
1/2 cup natural cane sugar or brown sugar or other sweetener. If using honey, use about half as much. Taste the filling before baking and adjust the sweetness to your liking.
1/4 cup full-fat coconut cream – remove the rich, creamy part of coconut milk that has separated.
1 tbsp coconut oil
1/4 cup maple syrup
3 tbsp arrowroot powder -or- cornstarch
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves
*Adjust the spices to taste if you like more or less of something.
**to make pumpkin puree:
Use a sweet variety of pumpkin (not the variety you would decorate on Halloween). Cut pumpkin(s) in half, lightly grease the flesh, and put face-down on a baking sheet. Bake in the oven until soft (160°C for 40-50 minutes – poke it with a butter knife to check tenderness). Cool the pumpkin, then remove the skin and puree the flesh.
Time to make the cake
For the Crust
Grease a 9-inch pie dish very well and preheat the oven to 175°C.
In a food processor, process the walnuts until the mass starts to clump and release the oil in the nuts, but don’t reach the point of nut butter… you should be able to form a ball from it.
Melt coconut oil and mix with the honey. Transfer the walnut dough into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine everything very well. It should hold together in a ball. If it’s too dry add a bit more oil.
Spoon the dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick the base with a fork several times. Pre-bake it at 175°C for 9-12 minutes (no fan), watching closely so it doesn’t burn. Remove and cool for 10 mins.
Make the filling
In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Then add the remaining ingredients and whisk together, adjusting the spices and sweetness to your liking.
Scoop the filling into the crust and smooth the top. Cover the crust edges all around with tin foil (or a special crust shield if you have one). Bake for 50-55 minutes at 175°C. Place on a cooling rack for 1 hour. Transfer to the fridge to set for a minimum of 3 hours or overnight. See if you can refrain from slicing the cake until it has set in the fridge for at least 3 hours, or else the filling will ooze all around 😉
Decorate the cake with walnuts and sprinkle some cinnamon on top. It’s really nice warmed up a bit, with a side of (coconut, rice or organic soy) ice cream. Or just a dollop of whipped cream 😉