Combine the flax seeds with water and place in the fridge for 10 minutes.
Roast the oats and badam for 15 minutes at 170°C ovens
Then blend them until finely ground.
In a bowl add bland badam and oats, soaked flaxseeds, oil, jaggery baking powder, and vanilla extract.
Mix well until the ingredients are well incorporated and come together into a sticky and firm dough.
Transfer the dough onto a pie tin greased with coconut oil.
Bake the pie for 35 minutes in a pre-heated oven at 170°C for ovens until the crust is golden and crisp. Remove the base and allow to cool down over a wire rack
Prepare for Filling--In a large bowl, add the pumpkin puree, cinnamon, nutmeg, salt, cornstarch, jaggery coconut milk. Using a hand mixer, mix well.
Then pour the pumpkin batter into the pie crust.
Bake for 30 mins and allow to cool completely
After we decoration the pumpkin pie kiwi, flax seeds and slice coconut.
