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Pumpkin Pie

Kezia Hall
A grain free, flavourful and delicious Pumpkin Pie recipe that will do your body good.
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Cook Time 1 hour
Servings 8

Ingredients
  

  • Crust
  • 200 g Ground Almonds
  • Pinch of Salt
  • 1 tsp Vanilla Essence no sugar
  • 4 tsp Honey
  • 5 tbsp Coconut Oil melted
  • Pie Filling
  • 400 g Cooked Pumpkin
  • 2 Organic Free Range Eggs
  • 3 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground Cloves
  • 1 tsp Ground Ginger
  • 3 tbsp Honey
  • Zest + Juice of 1/2 Lemon
  • 1 tsp Gelatin optional
  • 1 tsp Vanilla Essence

Instructions
 

  • To make the crust mix all the ingredients together until it forms a wet dough.
  • Push the dough into a greased 9 inch pie dish with your fingers and try to get a level and even crust. It should be about 1/2cm thick.
  • Cook crust in oven at 170c for about 15 mins or until it is golden brown.
  • Once done remove and cool crust.
  • To make the filling just thoroughly blend all the pie filling until smooth.
  • Once the crust is cool pour the filling into it and then bake for about an hour at 180c or until the filling is firm and no longer wobbles.

Notes

If you pie crust rises in the oven just use a fork/spoon to gently push it it back to return the definition.
Serve with soured cream, kefir or on its own.
Eat hot or cold.
Adapted from From all other Pumpkin Pie recipes!