The Green Parent

By The Green Parent

31st October 2017

Got some leftover pumpkin from Halloween? Seeing them all discounted at the supermarket? Why not whip up a simple yet super delicious pumpkin pie? Made with healthy and unprocessed ingredients and rich in fats, vitamins and minerals – it’s not just a tasty dessert, it’s a health boost at the time of year your body needs it the very most.

The Green Parent

By The Green Parent

31st October 2017

The Green Parent

By The Green Parent

31st October 2017

Ingredients:

Crust

• 1 1/2 cups ground almonds

• 1/2 cup coconut flour

• 2 tbsp coconut oil

• 1 egg

• ¼ tsp Himalayan salt

Filling

• ½ cup cashew nuts

• 1 ¾ cups pumpkin puree (bake pumpkin in the oven and then blend, simple)

• 3 eggs and 1 yolk

• 1 cup full fat coconut cream

• 1 tbsp coconut flour

• 1 tsp ground ginger

• 1 tsp nutmeg

• 1 tsp allspice

• 1 tsp cinnamon

• ½ cup honey

Method

1. Preheat oven to 140

2. Add all the crust ingredients to a bowl and hand mix into a dough. It will stick together well but be a little crumbly.

3. Grease a pie tin with coconut oil and pat the crust mixture into the base and sides.

4. Bake for 20 minutes.

5. In a food processor, whizz up the cashews until finely ground and then add the rest of the ingredients.

6. Pour into pie crust and return to the oven for 30-40 minutes

7. Serve!

Serves: 8-10

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