The latest issue of the SBS feast magazine (currently my favourite cooking magazine) had the most beautiful picture of a pumpkin pie in it. This inspired me to create my own version - a much healthier one though!
Serves 4
Calories per serve: 196
Ingredients
2 cups raw pumpkin cut into pieces with skin still on (Queensland Blue or Kent if you can)
2 whole eggs
2 tbs agave syrup (or honey)
1 tsp brown sugar
2 tbs almond meal (or even better the left over meal from making almond milk)
6 pitted dates
2 tbs rolled oats
1 tbs almond milk (or regular milk)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp all spice
1/2 tsp ginger
1/4 tsp nutmeg
1. Steam pumpkin for about 20mins or until soft. Once cooked soup out flesh and put in a sieve over a bowel for about 15 mins to reduce some of the moisture.
2. To make in a mortar and pestle or a food processor mix together the almond meal, dates and rolled oats. Once they all a mush scoop into the base of a cake or pie tin (or individual muffin cups if you like). press down with your fingers so is firm. Put in the freezer to set.
3. Put pumpkin mash in a bowl. Add spices, agave syrup, almond milk, eggs and spices, cornflourBeat on low until it is smooth. Put in a sauce pan and bring to the boil mixing constantly. Once it is has thickened up a bit, remove.
4. Scoop into pie tin. Sprinkle top with brown sugar.
5. Bake in a 200 degree C oven for 15 mins. Then reduce oven to 180 degrees, and bake for another 50 mins.
6. Let cool a bit then serve warm or chilled. yum.
Serves 4
Calories per serve: 196
Ingredients
2 cups raw pumpkin cut into pieces with skin still on (Queensland Blue or Kent if you can)
2 whole eggs
2 tbs agave syrup (or honey)
1 tsp brown sugar
2 tbs almond meal (or even better the left over meal from making almond milk)
6 pitted dates
2 tbs rolled oats
1 tbs almond milk (or regular milk)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp all spice
1/2 tsp ginger
1/4 tsp nutmeg
1. Steam pumpkin for about 20mins or until soft. Once cooked soup out flesh and put in a sieve over a bowel for about 15 mins to reduce some of the moisture.
2. To make in a mortar and pestle or a food processor mix together the almond meal, dates and rolled oats. Once they all a mush scoop into the base of a cake or pie tin (or individual muffin cups if you like). press down with your fingers so is firm. Put in the freezer to set.
3. Put pumpkin mash in a bowl. Add spices, agave syrup, almond milk, eggs and spices, cornflourBeat on low until it is smooth. Put in a sauce pan and bring to the boil mixing constantly. Once it is has thickened up a bit, remove.
4. Scoop into pie tin. Sprinkle top with brown sugar.
5. Bake in a 200 degree C oven for 15 mins. Then reduce oven to 180 degrees, and bake for another 50 mins.
6. Let cool a bit then serve warm or chilled. yum.
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