I Spy Pumpkin Pie

With Halloween less than a week away and Thanksgiving around the corner, there's no better time to celebrate everyones favourite seasonal squash - the pumpkin. Our gluten and refined-sugar free spiced pumpkin pie recipe is best enjoyed with a hearty helping of coconut yoghurt. Enjoy!

Pumpkin Pie.jpeg

INGREDIENTS
Crust
1 cup walnuts
1/2 cup pecans
1 cup buckwheat flour
1/2 cup coconut oil, room temperature
1/3 tsp salt
1 tsp vanilla extract
2 tbsp agave or date syrup
1 tsp cinnamon

Filling
2 Cups Pumpkin, chopped (squash will work too) (if you haven’t the time or patience, buy some organic pumpkin puree from a local health food shop)
2 tbsp agave or date syrup
1 tbsp coconut palm sugar
1/3 tsp salt
1 1/2 tbsp cinnamon
1 tsp vanilla extract
1/2 tin coconut milk (the solid part only)
4 tbsp coconut oil, melted
1 egg

METHOD
1. Heat the oven to 200c.
2. Start by roasting the pumpkin for the filling. Remove the skin and place in a roasting dish with a splash of olive oil or some coconut oil and roast for 25-35 minutes. It needs to be as soft as possible.
3. Once cooked, remove from the oven and reduce the temperature to 160c.
4. Next, make the crust. Blend the nuts in a food processor until they become a fine flour consistency.
5. Pour into a medium bowl and add the flour, salt, vanilla and cinnamon. Mix together with a wooden spoon, then add the coconut oil, combining with your hands. The mixture should begin to form a dough.
6. Make the dough into a ball and it should hold its shape. Take a round baking tray or cake tin, roughly 20cm in diameter (you can also use a rectangle dish if you don’t have a round one) and grease the bottom and the sides with a light coating of coconut oil.
7. Press the dough into the tin, making the base no more than 1cm thick, and making sure to press the dough around the sides too. Use a fork to pierce the dough in the middle, and bake for 15 minutes, until it begins to brown, and until it is dry to touch.
8. Whilst the base is baking, make the filling. Take the cooked pumpkin and place it in your food processor along with the rest of the filling ingredients. Blend all of the ingredients together until the mixture is smooth. Add a little more coconut milk or oil if the mixture needs help getting smooth.
9. When the base is cooked, leave to cool for 5-10 minutes and then pour the filling mixture into it. Spread the filling evenly across the pie base, ensuring it reaches the sides. Return to the oven and cook for 40 minutes, until the middle of the filling is firm to touch. If it is still quite wet or gooey to touch, leave it to cook for a little longer until you can be sure it is cooked through. The top should begin to brown and crack a little, and you should be able to stick a knife in the centre and bring it out clean. 
10. Let cool for at least 20 minutes. I prefer it from the fridge as the filling becomes a wonderful consistency, but it is also delicious enjoyed warm. Serve with coconut yoghurt or coconut cream, fresh berries or a warm berry compote.

+ TIP: Pumpkins with paler skins generally taste nicer and have a smoother less stringy texture when cooked. Look for crown princes or any with a greyish/blueish skin.

Pumpkin Pie 1.jpeg