Vegan Pumpkin Meringue Pie Recipe - Great British Chefs

Ingredients

• 100g of coconut oil
• 130g of coconut sugar
• 200g of gluten-free flour
• 80g of rice flour
• 10g of baking powder, gluten free
• 5g of xanthan gum, gluten free
• 1 pinch of salt
• 110g of coconut cream
• 225g of delicata squash, diced and steamed until soft
• 80ml of coconut milk
• 60g of coconut sugar
• 1/2 tsp ground ginger
• 1/2 tsp mixed spice
• 1/2 tsp ground cinnamon
• 80g of chickpea water, (aquafaba)
• 100g of chickpea water
• 200g of caster sugar