Vegan pumpkin tart

Serves eight to 10

What you’ll need

1 cup brown sugar

3 tbsp cornflour

¾ tsp ground cinnamon

½ tsp nutmeg, grated

¾ tsp ginger, grated

½ tsp sea salt

½ tsp vanilla extract

450ml pumpkin purée

400ml coconut milk

1 Pecan-coconut crust (above)

The how-to Heat oven to 190˚C.

In a bowl, whisk together sugar, cornflour, cinnamon, nutmeg, ginger and salt. Add vanilla, pumpkin purée and coconut milk, and mix until well combined.

Place frozen crust on a baking sheet and slowly pour in filling. Bake for & 25 minutes. Rotate 180 degrees, and continue baking until filling is set and no longer looks wet in the middle, then bake for 20-30 minutes more.

Cool for two to three hours. Serve lightly chilled.