If you haven’t made pumpkin pie before, you really need to try this recipe! This is a very special recipe for a special occasion. It's really easy and doesn't take long to cook. The pie crust is gluten and oil-free, full of fibre, protein and packed with nutrition. It's also low in saturated fats! The chai spices make this pie fragrant, warming and delicious. This pie is guaranteed to be loved by everyone!
INGREDIENTS Pastry
2 cups almond flour
1 tablespoon flaxseed, ground
2 tablespoons maple syrup
1 tablespoon water
1/8 teaspoon sea salt
Pumpkin filling
2 cups butternut pumpkin, steamed
½ cup cashew nut butter
½ cup coconut sugar
2 tablespoons corn flour
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
¼ teaspoon nutmeg, ground
¼ teaspoon cardamom, ground
⅛ teaspoon cloves, ground
⅛ teaspoon allspice, ground
Maple cream
1 cup cashews
2 tablespoons maple syrup
1 teaspoon vanilla paste
⅓ cup water
METHOD
Preheat the oven to 180 degrees Celsius.
Mix the pastry ingredients and press into a non-stick pie dish with fingers. Ensure that it comes up the sides of the pie dish a little. It doesn't need to look perfect, a little rustic can be beautiful!
Poke the pastry with a fork and bake for 10 minutes until slightly golden.
While the pastry is baking, blend the pumpkin, cashew nut butter, coconut sugar, corn flour and spices in a high speed blender until smooth and creamy.
Pour the filling in a saucepan and cook on medium heat, stirring continuously for about 5 minutes until the mixture thickens.
Spread the pumpkin filling onto the pastry crust and bake for another 10 minutes.
Make the maple cream by blending the cashews*, maple syrup, vanilla and water in a high speed blender until smooth and creamy.
Chill for 2 hours before serving with a generous dollop of maple cream. Enjoy!
*If you don't have a high speed blender you can soak your cashews overnight or boil them for about 5 minutes to soften before blending.
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