Simon Rimmer served up a delicious vegan spiced pumpkin crumble with coconut custard on today’s episode of Sunday Brunch.

The ingredients for the filling: 100g pistachios, 100g strawberries, 50g shaved coconut, 300g cubed squash/pumpkin, 100ml honey, zest and juice 1 orange, 25g golden raisins and 1 tsp vanilla paste.

For the topping: 150g rolled oats (or gluten free alternative), 100ml maple syrup, 50g pumpkin seeds, 50g vegan marge, 75g walnuts, 50ml melted coconut oil and 1 tbsp ground cinnamon.

For the custard: 6 yolks, 400g tin coconut milk, 30ml maple and 1 tbsp vanilla paste.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.