For many people pumpkins only make an appearance at Halloween or Thanksgiving. However, I believe this nutrient dense orange wonder should be used far regularly. It’s full of vitamins minerals, fairly low in calories and packs a high antioxidant punch.
Try this healthy alternative to the traditional pumpkin pie recipe ….
For the crust:
100 oat flour
3 tablespoons of ground flaxseed
1 tablespoon of melted coconut oil
1 teaspoon of ground cinnamon
2 tablespoons of coconut sugar
60ml maple syrup
For the filling:
1 can of pumpkin puree
60ml almond milk
70g coconut sugar
1 tablespoon coconut oil
60ml maple syrup
1-2 teaspoons vanilla essence
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons cinnamon
- Line a 9 inch pie dish with baking paper and pre-heat oven to gas mark 4.
- Place pecans in a food processor and blend until a sticky dough has formed.
- Melt the tablespoon of coconut oil in a pan with the 60ml maple syrup then combine with the pecan dough and the rest of the crust ingredients.
- Spoon the crust mix into pie dish and press down to form a base with a thicker border at the sides. Prick the base with a fork 10 times.
- Bake in the oven for 10 mins.
- Meanwhile combine the filling ingredients in a large bowl and mix until a smooth consistency has formed.
- Allow base to cool for 15mins then spoon in the filling, cover with foil/baking paper and bake in the over for 50mins.
- Allow to fully cool then place in the freezer overnight or for a minimum of 4 hours before serving.
Top tip: save any left over filing mixture and stir a spoonful into your morning oats for a spicy, autumnal kick.