Thank you to Natasha Corrett for another great recipe, Pumpkin Pie from the Honestly Healthy for Life book.
(seves 6-8)
For the crust:
50g pitted dates
65ml hot water
1 tbsp sunflower oil
200g ground almonds
1/8 tsp ground nutmeg
The filling:
600g roughly chopped pumpkin
1 tbsp sunflower oil
3 eggs
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp mixed spice
1 tsp vanilla extract
1 tbsp coconut flour
2 tbsp agave syrup
1) preheat the oven to 170C and line a 15cm tart tin with baking paper
2) Soak the dates for 10 minutes in the measured hot water
3) Meanwhile, roast the chopped pumpkin for 20 minutes
4) Blend the crust ingredients until a sticky ‘dough’ that comes together to form a ball
5) Press this down into the tart tin and bake for 15-20 mins till golden brown
6) Once the pumpkin is out the oven (it should be soft and cooled), blend it till smooth
7) Add the rest of the filling ingredients and blend again until smooth
8) Once you have removed the base (that should be cool too), then add the filling and bake for 30-40 minutes.
9) serve and enjoy xx