It gives me so much joy to share this recipe with you guys today; it’s so close to my heart. I have been looking at many different variations of pumpkin pie and always wanted to create my own version which would be free of dairy and gluten. Turns out it was much easier than I thought and I even made it free from refined sugar as well.
Another challenge was to think about how I could replace the whipped cream on top as this helped to tie the whole dish together. The coconut cream I went with was the perfect choice and provided just the right amount of richness to my pumpkin pie. I love to enjoy a slice on my workout days with a cup of cinnamon tea.
Pumpkins are high in tryptophan which can boost your mood and help you sleep. Containing lots of fibre, the humble pumpkin is also great for maintaining a healthy heart as well. It’s a true superfood guys and all you need to make my gorgeous pumpkin pie is:
(Serves 10 people)
(Use organic/natural real food ingredients where possible)
Prep time: 20 minutes
Cooking time: 1.45
Total time: 2 hours (including the preparation of the pumpkin)
For the pumpkin base:
250g of ground almonds
2 level tablespoons of raw coconut oil, melted
½ cup of maple syrup
1 level teaspoon of pink Himalayan Salt
1 level teaspoon of ground cinnamon
For the filling:
1 medium sized pumpkin, hulled of its seeds, chopped roughly and boiled for 20 minutes until tender)
3/4 cup of maple syrup
½ cup of coconut milk
1 teaspoon of cinnamon
For the topping:
1 carton on coconut cream
From your kitchen:
A mixing bowl
A wooden spoon
A sharp knife
A secure chopping board (very important for cutting your pumpkin please!)
A silicone spatula
A couple of tablespoons for measuring
A couple of small saucepans
A baking sheet
A silicone whisk
A pie dish
Preheat your oven to 190°C or gas mark 5. In a mixing bowl add all of the dry ingredients and incorporate well with a wooden spoon, set aside.
In a small saucepan, gently heat your coconut oil, maple syrup and allow to cool for a couple of minutes before pouring over your dry ingredients. Mix well until a dough like consistency is formed and transfer to your deep pie dish. Press down with your fingers evenly and pop in the oven for 15 minutes to par bake.
Scoop out the flesh of your pumpkin using a spoon and discard of the skins. Using a fork, mash up the flesh until it forms a smooth purée. Whisk in your eggs, cinnamon, coconut milk and maple syrup.
After 15 minutes take your base out from the oven and very gently pour in your pumpkin pie filling. Place in the middle shelf of your oven and bake for a further 50 minutes. You will know when it’s done as your filling takes on a deeper colour and the edges start to come away from the baking dish. I like to finish my pie by spooning over coconut cream In various patterns rather than slathering it all on top, it adds a much lighter (and prettier!) touch.
I really hope you will see how utterly delicious and worthwhile it is to create your own pumpkin pie. The silky smooth filling is in stark contrast to the nutty and solid base, I love it so much that I could happily eat it all day! Please do enjoy this pie preferably on workout days and with your loved ones…otherwise you may end up eating the whole thing!