Instructions for the crust:
Preheat the oven at 180 degrees Celsius. If you don’t have oat flour, then put oats in a mixer/blender and grind it until it becomes oat flour. Put the oat flour, cinnamon, salt and shredded coconut in a bowl and mix it with a whisk. Now, add the water and coconut oil and mix it well. Put a baking sheet in a pie mould (we used this one). Now put the dough for the crust in the pie mould and push it to the bottom of the pie mould. Make sure everything sticks well together. Also, press it a bit against the sides so it becomes a crust all around. Put this in the oven for about 10 minutes. When this is ready, just put it aside.
Instructions for the filling:
Bring water to boil in a big pot. Peel the pumpkin and cut it in pieces. Put this in the pot when it boils and boil the pumpkin now for about 15 minutes, until it is soft. Drain the pumpkin (you can even save the water if you want to make a soup later). Put the pumpkin in a blender and blend it until it gets smooth. Let it cool down a bit now. In the meantime, Mix the cinnamon, gingerbread spices, eggs, honey, coconut milk and vanilla together in a bowl and mix it with a whisk. When the pumpkin is cooled down, you can add this as well (if you add pumpkin when it is hot, the eggs will basically scramble). Mix everything together until you get a smooth mixture. Now add the filling on top of the pie crust and put this in the oven for about 45 minutes. Let the pie cool down in the refrigerator for at least 2 hours before serving.ย