Pumpkin Pie
For the Crust:-
150g ground almonds
50g rolled oats
¼ tsp cinnamon
5 pitted Medjool dates or 100g
1 egg
2 tbsp coconut oil, plus more for greasing the pie dish
- Begin by placing the ground almonds, oats, cinnamon, dates and coconut oil in a food processor and blitzing for about 30 seconds until you have a rough, doughy texture.
- Press into a pie dish and chill in the fridge for 30 minutes to firm up.
For the Filling:-
500g pumpkin, peeled, steamed and pureed
120ml coconut milk
3 eggs, beaten
1 tbsp tapioca starch
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp cloves
⅛ tsp nutmeg
¼ tsp ginger powder
2 tbsp maple syrup
- Preheat the oven to 180ºC.
- To make the filling, beat all the ingredients together.
- Spoon the filling into the pie crust and smooth it out with the back of a spoon. Bake for 50-60 minutes until the centre is set. Cool on racks.
