HAPPY THANKSGIVING to all the Americans out there!! Over here in the UK we don’t need to be American to enjoy some pumpkin pie!! Hopefully I’m getting this one out to you in time for you to sample it on Thursday. Admittedly I don’t have years of pumpkin pie experience to compare this one to, but I can tell you that it was pretty scrummy! I made this one with my leftover pumpkin scrapings at Halloween.
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| Prep Time | 15 minutes |
| Cook Time | 80 minutes |
| Servings |
-8
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Ingredients
- For the crust:
- 50 g dates pitted
- 65 ml hot water
- 1 tbsp sunflower oil
- 200 g ground almonds
- 1/2 tsp ground nutmeg
- For the filling:
- 600 g pumpkin peeled and roughly chopped
- 1 tbsp sunflower oil
- 3 eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp mixed spice
- 1 tsp vanilla extract
- 1 tbsp coconut flour
- 2 tbsp agave syrup
Ingredients
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Instructions
- Preheat the oven to 170oC and line a 15cm tart tin with baking parchment.
- Soak the dates for 10 minutes in the measured water, then drain.
- Put all the crust ingredients into a food processor and pulse until they come together to form a ball.
- Tip the ball into the tin and press the 'dough' evenly all around.
- Prick the dough and bake for 15-20 minutes or until lightly golden, before removing and allowing to cool.
- Roast the pumpkin with the sunflower oil for 20 minutes, until soft then remove from the oven to cool.
- Whizz the roasted pumpkin in a blender, then add the eggs, spices, vanilla, coconut flour and agave and blend again until super-smooth.
- Scoop the mixture into the cooled crust and bake for 30-40 minutes.
- Allow to cool before eating.
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