I’ve made countless pumpkin spiced recipes, but never an actual pumpkin pie before!
I devoured a slice while listening to Frank Sinatra, which started to get me a little too prematurely excited for Christmas. (I also blame all the Christmas in July videos I saw circling around the internet).
Serves 12 | GF DF RSF
Ingredients:
Crust:
• 2/3 cup pecans
• 1/3 cup almond meal
• 1/3 cup medjool dates (6)
• 2 tbsp coconut oil
• 1 tsp cinnamon
• Pinch sea salt
Filling:
• 15oz (1 3/4 cup) pumpkin purée
• 3 eggs
• 1 cup coconut sugar
• 1 1/4 cup coconut milk
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• Pinch sea salt
• Pinch all spice
Topping:
• Coconut milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup
Method:
1. Preheat the oven on 180°C.
2. Add crust ingredients together and blend.
3. Grease the pan and press in the crust.
4. Brush with egg or butter and bake in the oven for a few minutes and remove.
5. In a bowl whisk together the dry ingredients, in a separate bowl whisk the eggs and blend together the rest of the wet ingredients.
6. Add in the dry to the wet parts at a time and blend until all combined.
7. Pour in the filling to the crust.
8. Bake in the oven for 30 minutes and remove and allow to cool for an hour.
9. Cover and refrigerate for 2-3 hours or overnight.
10. Blend together the coconut milk (make sure it’s been refrigerated and is solidified) vanilla extract and maple syrup, until light and fluffy.
11. Pipe the coconut whipped cream on to the pie and enjoy!
