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pumkin pie notes

Abi’s Pumpkin Pie

Hi again! How’s everyone?

Most people who know me know I prefer raw desserts (especially RAW CHOCOLATE!) but every now & then I’ll cook an old fashioned favourite with local organic ingredients. Tonight I’m treating the family to pumpkin pie for dessert & I quickly jotted down the recipe as I went so I could share it with you. :) I haven’t made it for years! Pumpkins are so fresh and lovely at the markets just now. I use fresh organic eggs in this recipe, because I have well loved hens of my own, but you could replace these with chia seeds.

BEGIN WITH:

2 cups pumpkin (I used the ‘jap’ variety, butternut is also lovely)

2 cups dates

1 teaspoon cinnamon powder

1 cup water

COOK TOGETHER until most of the water is absorbed and the dates & pumpkin soft. Place into blender, then ADD:

1 270ml can coconut cream

3-4 organic eggs (OR two tablespoons chia seeds + 3/4 cup water)

1 scraped vanilla bean or 1 tablespoon natural vanilla

2 tablespoons organic maple syrup, coconut sugar or extra dark brown sugar

Extra cinnamon for sprinkling on top

BLEND until smooth. Pour into prepared crust (below), sprinkle with cinnamon & BAKE 45 minutes in a fan forced over at 175’C or until the pie is nicely set through & slightly browned.

SPELT CRUST:

So simple!

2 cups wholemeal spelt flour

1/2 cup oat bran

1/4 cup rice bran oil OR use a little organic butter in place of part of the oil

1 tablespoon organic coconut sugar or extra dark brown sugar

Water. Just enough to bind.

MIX. Press into a lined pie dish & bake until semi cooked at 180’C.

I served the pie at room temperature with pure coconut yogurt & extra maple syrup

Actually quite nutritious & high in protein, good fats & fibre this pie would be perfect served after nice salad with lots of dark leafy greens or as it is with a pot of tea!

Love & chocolate xxx Abigail

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