Book Recipe: Pumpkin Pie
This is the perfect, gluten free thanksgiving pumpkin pie recipe. I originally developed this recipe for my book, however i've realised that it's far too delicious not to share with everyone! I love this pie so much, I often find myself eating the pumpkin filling straight out of the food processor. Which, doesn't leave much for everyone else. This is so delicious and the perfect pudding for everyone celebrating Thanksgiving, or if you just fancy a gooey slice of heaven. I hope you enjoy it as much as we do!
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Suepr easy
Ingredients:
- 130g Pecans,155g Almonds,165g pitted Medjool Dates,1/4 tsp Sea salt,Coconut oil (to grease the dish)
- 200g soft pitted Medjool Dates,425g tin Pumpkin puree,1 tsp ground Cinnamon,1 tsp ground Nutmeg,1 tsp ground Ginger,1/4 tsp Salt,125g Almond butter,50ml Maple syrup (and extra for glazing),1 tbsp Flaked Almonds (optional)
Pastry
Pumpkin filling
Method
Preheat the oven to 180 degrees Celsius and grease a deep 24cm pie dish with coconut oil.
Add all of the pastry ingredients into a food processor and blend until it has formed a thick, nutty dough. This should be quite sticky. Spread the pastry out evenly across the pie dish.
To make the filling, add all of the ingredients into the food processor and mix until well incorporated. This can also be done in a bowl.
Spread the pumpkin mixture over the pastry and bake this in the oven for 30 minutes until it starts to brown around the edges. The filling should still feel bouncy and soft, but not wet.
To finish, brush maple syrup over the whole pie and sprinkle with flaked almonds to serve. Enjoy!
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