November 29, 2013

Can't get enough Pumpkin Pie!

I wanted to share my pumpkin pie recipe with you, not because we celebrate Thanksgiving here in Australia, but after seeing so many pumpkin recipes on the internet at this time of the I was craving one! I've made this recipe twice already and I'm ready to make another!  I do love my pumpkin :-) 

I am always thankful for my loving and supportive family, amazing friends, fur kids, home, and all mother nature has provided me with.  Now I'm at the beginning of a new journey, through healing foods, it's the first time in my life I can begin to feel grateful for my glimpses of health, it's still early days, but I'm truly thankful for the small blessings in daily living.

Yummy and Healthy Pumpkin Pie!

Biscuit Base
Gluten free, dairy free

1/3 cup coconut flour
1/2 cup almond meal
1/2 cup cashew meal
Pinch of Himalayan salt
1/2 cup melted coconut oil
1/4 cup maple syrup

Mix all these ingredients together, and press into 25 cm pie dish

Pre bake base for approximately 20 mins at 180C or until it's just stating to brown up.

Leave to cool

Pumpkin filling
Gluten free, dairy free

1/2 a butternut pumpkin, baked and puréed, approx 2 cups pumpkin.
1 TSP cinnamon
1/2 TSP nutmeg
1/4 TSP ground cloves
2 eggs
1/4 cup maple syrup
3/4 cup coconut cream
Pinch salt
1tsp vanilla essence

Blend all this together with an electric mixer.  Pour into pie base, and bake at 160C for approx 40 minutes. Make sure filling is cooked through, it will have risen a little and be fully set.

Yum!  Enjoy!

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