Pumpkin Pie

For years I’ve wanted to celebrate thanksgiving. All the traditional recipes look so delicious and I love the idea of coming together with loved ones to share a meal and be thankful.

Although thanksgiving isn’t celebrated in Australia or the UK, I figured there’s nothing stopping me from celebrating, so last year I set out to make a healthy pumpkin pie. I love using vegetables in desserts and I was really excited to work on this recipe.

I wanted to make a pie that left your body feeling great and your taste buds satisfied. There’s just no point in my mind in eating something filled with sugar and cream that’s going to leave you feeling sluggish and sick. This recipe is free of refined sugar and has whole wheat spelt flour pastry. If you’re looking to make a pumpkin pie that’s both healthy and delicious, I think you’ll love this recipe!

Pumpkin Pie

 

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Prep time

20 mins

Cook time

65 mins

Total time

1 hour 25 mins

 

Serves: 8-10

Ingredients

• Pastry
• 2 cups whole wheat spelt flour
• ½ cup coconut oil, solidified
• 1 teaspoon cinnamon
• 2 tablespoons honey
• ½ cup cold water
• pinch of salt
• Pumpkin Filling
• 2 cups pumpkin puree
• 1 tablespoon cinnamon
• 1 teaspoon fresh ginger
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ½ teaspoon vanilla bean powder/extract
• 2 eggs
• 1 cup half fat coconut milk
• ⅓ cup honey

Directions

1. Add flour, salt, cinnamon to a large mixing bowl
2. Gradually add solidified coconut oil and mix through with your hands.You are looking for a breadcrumb type consistency. If you live in a warm climate and your coconut oil is melted, put it in the fridge until it is solidified
3. Add water and honey and mix through with your hands
4. Wrap with cling film and put in fridge for at least an hour or overnight
5. Take pastry out of fridge and leave on bench for around 1 hour until it has softened enough to work with
6. Place the pastry between two sheets of baking paper and use a rolling to roll it out until it is around ½ cm thick
7. Carefully place it over the pie dish and press down firmly
8. Leave it to set in the fridge for one hour
9. Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit
10. With a fork prick the bottom of your pie pastry
11. Put in oven for 10-15 minutes
12. Add pumpkin puree, cinnamon, nutmeg, cloves, vanilla to a food processor
13. Finely grate fresh ginger and add to pie mixture
14. Add coconut milk and honey and mix well
15. If you aren't using a food processor this will work well with an electric hand mixer as well
16. Add one egg at a time and mix until well combined
17. Once the base of the pie has cooled down, you can pour in the pumpkin mixture
18. Put in the oven and bake for 45-50 minutes. It is ready when the centre no longer jiggles
19. Leave to cool on the bench and then store it in the fridge for up to one week

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