Alright you lot. It's here! The delectable paleo alternative to everyone's favourite pumpkin pie! This bad boy contains no refined sugar, gluten or dairy yet it retains that creamy, spicy, custard style filling and crispy base. Rich in oriental spices of cardamon, nutmeg and ginger - it tastes like a creamy Chai latte! Not only that, it was baked out of pure necessity - I had pumpkin left over from my stuffed pumpkin dinner and almond meal from making nutmilk - waste not never want!
For the Base:
1 ¼ cups raw walnuts and/or pecans
1 cup almond flour (I used the almond meal)
1 egg white
Pinch of salt
Preheat oven to 190.
Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter
Mix walnuts, almond flour, egg white, and salt together
Press/pinch into a 20cm pie dish Pierce the crust all over with a fork to stop the shell from bubbling, and bake for 20-22 minutes, until starting to turn golden brown.
Let cool while you make the filling.
For the filling:
1 ¾ cups pureed raw pumpkin
2/3 cups raw walnuts
1/3 cup raw unsalted cashews
3 eggs + 1 egg yolk
¼ cup raw honey
¼ cup pure natural maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
½ tsp cloves
½ tsp cardamom
¼ tsp salt
Reduce oven temperature to 180.
Place cashews and walnuts in your food processor or blender and pulse until finely ground.
Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (add some of the water if it’s too thick to puree well).
Add the rest of the ingredients and blend until combined.
Pour into cooled pie shell (just cool enough to touch).
Bake for 40 minutes but don't overdo it (a bit less if you have a bigger dish and your filling is thin) you want to keep it soft and mousse-y.
Cool before serving for afternoon tea with a black coffee. YUM.O.
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