Pumpkin Pie

Now that autumn is well and truly upon us and pumpkins are in season, it seems everywhere I turn there are a variety of pumpkins and pumpkin related paraphernalia. So I thought it was time to whip out an old favourite – pumpkin pie! This recipe is gluten free, refined sugar free and most of all delicious and easy!

Pumpkin Pie

Ingredients:
For the Base:
150g oats
150g almonds
50g butter
30ml honey or rice malt syrup
1 tsp vanilla essence

For the Filling
3 eggs
½ cup (130ml) rice malt syrup or 1/4 cup honey (or less, according to taste)
2 cups (450g) roasted pumpkin
1 tsp cinnamon
¼ teaspoon nutmeg
¼ tsp ground cloves
rind of 1 lemon (optional)
1 tbsp (15g) fresh ginger, grated or 1/4 tsp ground ginger
1 can coconut cream
1 tbsp tapioca flour (only use if your mixture is really runny)

Crème Anglais
500ml cream
1 egg
50 ml honey
1 tsp vanilla essence

Method:

Preheat oven to 180°C.

Place all base ingredients into a food processor and blitz into a crumbly meal.

Pour into a pie dish and press around evenly and up the edges until the mixture comes up the sides. Put in the oven for 5 minutes. Remove and set aside.

Place eggs and rice malt syrup or honey into a blender and blend until smooth. Add all other filling ingredients and blend until smooth.

Pour the filling onto the base and place in the oven for 45 mins.

Leave to cool completely for 30 mins before serving with crème anglais.

Make the crème anglais by blending all ingredients until smooth before pouring it into a small saucepan and simmer over a medium heat stirring occasionally for about 10-15 mins.

Thermomix Instructions: 

Preheat oven to 180°C.

Add all base ingredients to mixing bowl and blitz for 7 secs/speed 7.

Pour into a pie dish and press around evenly and up the edges until the mixture comes up the sides. Put in the oven for 5 minutes. Remove and set aside.

Rinse the mixing bowl.

Cream eggs and rice malt syrup or honey for 10 secs/speed 6.

Add all other filling ingredients and mix 10 secs/speed 6. Scrape down the side of the bowl with the spatula and blitz again for 10 secs/speed 7.

Pour onto base.

Place in oven for 45 mins. Leave to cool completely for 30 mins before serving with crème anglais.

To make the crème anglais, pour all the crème anglais ingredients into a clean mixing bowl and cook for 9 min/90°C/reverse/speed 3 without the measuring cup inserted into the lid.