Pumpkin Pie
From ‘Honestly Healthy for Life’ by Natasha Corrett and Vicki Edgson
Courses
Dessert
Servings
Prep Time
6
-8
15
minutes
Cook Time
80
minutes
Servings
Prep Time
6
-8
15
minutes
Cook Time
80
minutes
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
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.