Healthy Pumpkin Pie

Celebrating Thanksgiving tomorrow? Or just want an excuse to eat healthy pumpkin pie? Well, whatever the occasion, this pumpkin pie recipe is the perfect fit! It is free of gluten, dairy and refined sugar and full of nourishing ingredients such as protein-rich teff, walnuts and eggs. It is healthy enough for breakfast, but feels utterly indulgent and comforting with its biscuity pastry, creamy centre and sweet spices. Enjoy! 

Serves 12

Use either a loose bottom tart tin or springform cake tin.

Crust Ingredients:

1 cup teff flour

1 cup walnuts

2 tablespoons coconut oil

2 tablespoons cold water (or just enough to bind the pastry)

Pinch of sea salt

Filling Ingredients:

1kg of diced pumpkin (any type, diced small)

4 eggs

1/3 cup raw honey OR maple syrup

3/4 cup coconut cream (just the solid part, pop the rest in a smoothie)

1/2 grated nutmeg, or 1/2 teaspoon ground

2 teaspoons ground cinnamon

1 teaspoon mixed spice

1 teaspoon vanilla (ground)

1 teaspoon ground ginger

Method:

1. Preheat the oven to 220 degrees Celsius.

2. Spread your diced pumpkin on a baking tray and place into the oven to roast for about 15-20 minutes or until it's soft and golden and forming caramelised edges.

3. Next, place all of your crust ingredients (excluding the water) into a food processor and blitz until it resembles a fine crumb. Add a little water at a time until it comes together in clumps. The more you blitz the better the oils will release from the walnuts.

4. Press the pie crust firmly into the tart tin to form an even shell. Dock the pastry (i.e. stab it with a fork a little) and place it into the oven with the pumpkin for 10-15 minutes. It should be starting to darken around the edges and the base should be firm and dry to the touch, but not cracked. Remove the pumpkin when it's ready.

5. After wiping the bowl of your food processor, combine the cooked pumpkin and other filling ingredients until it is very smooth. 

6. Once your pie crust is cooked, remove it from the oven and turn your oven down to 160 degrees Celsius. Pour the pumpkin mix into the crust, filling it to the very top. If there is too much filling, simply pour the remaining mixture into a small ramekin dish and bake alongside your pie. 

7. Carefully place your pie into the oven. Bake for 40-45 min and assess. The pumpkin filling should be solid to the touch with a very slight wobble. If need be pop it back into the oven for 5-10 minutes more. Allow to cool in the tin for 30 minutes and then remove the pie from the tin and place into the fridge to cool completely - at least 4 hours or overnight. Enjoy! 
   

   
   
   
   This recipe is based on the one created by Amy Crawford from The Holistic Ingredient - an amazing source of inspiration!