Pumpkin Pie

Pumpkin Pie

Serves 12
Diet V/ DF/ GF/ RSF
Time 50

Oat & almond base with a sweet pumpkin centre. A creamy, comforting and perfectly spiced dessert.

Produce

Crust

1 ½ cup — Oat flour/ gluten-free flour

1 ½ cup — Almond meal

3 tbsp — Maple syrup

2 tbsp — Coconut oil

⅛ tsp — Baking powder

A pinch of — Salt

Filling

1 can — Pumpkin puree

2 — Eggs

⅓ cup — Medjool dates, pitted

⅓ cup — Maple syrup

½ cup — Unsweetened almond milk

2 tbsp — Gluten-free flour/ cornstarch/ chickpea flour

2 tbsp — Pumpkin pie spice

½ tsp — Pure vanilla extract

A pinch of — Salt

Specifications

Crust

Preheat the oven to 180°C (350°F). Make the dough by adding all of the ingredients into the food processor and pulse until a dough forms. Line the bottom of a baking pie dish with coconut oil. Then add the dough to the baking dish. Press & spread out equally and make nice edges with a fork. Put in the oven and bake until golden brown (about 10 minutes).

Filling

Make the filling by adding all of the ingredients into a food processor and pulsing until smooth. Stop to scrape down the sides of the food processor. Once smooth, keep the mixture in the fridge until ready to spread over the base.

Assemble

Once the base has fully cooked, pour the filling across the crust and bake again for 20 — 30 minutes before serving.