October 30, 2020

Pumpkin Pie

Pumpkin Pie

October is the month of pumpkins. It has just been Canadian Thanks Giving and soon Halloween will be upon us. I am loving the changing seasons and Autumn here in the Northern Hemisphere. Along with the wonderful warm orange and red shades of Autumn, pumpkins are plentiful, making roasting and baking with this scrumptious root vegetable a delight.

Pumpkin is a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus. It is also a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese making it very good for the heart.

A few years ago I tried my hand at making Pumpkin Pie and the result was a success. As with most of the baking I do, I try and make it as healthy as I can, so this pie is crustless and you can omit the sugar completely if you like. I was very happy with the result and hope you enjoy it too. xx


INGREDIENTS

500g Diced Fresh Pumpkin
100g Melted Coconut Oil (or butter)
3 Tbs Maple Syrup
1 and a Half Cups of Self Raising Flour (You can try using Spelt if you like)
1 Large Free Range Egg
1tsp Vanilla Essence or paste
1tsp Ground Cinnamon
A Dash of Nutmeg
A Quarter cup of Zylitol, Fructose or Castor Sugar
Half a cup of Milk (Almond, Coconut or normal Dairy)

3 Tbs cinnamon sugar for sprinkling on top of the pie

METHOD

  1. Grease a standard pie dish or springform tin.
  2. Steam the pumpkin for about 35minutes until soft.
  3. Place it in a bowl and mash using a potato masher or fork, until soft but not completely pureed.
  4. Mix the vanilla essence and egg together and add to the pumpkin, along with the oil.
  5. Add all the dry ingredients to the mixture and combine.
  6. Slowly add the milk, mixing thoroughly.
  7. Add the mixture to your pie dish or tin and lightly sprinkle the cinnamon sugar on top.
  8. Bake at 180 degrees Celsius for 15 minutes, until starting to pull away from the sides and brown.
  9. Remove from the oven, cool for 5 minutes and then turn out.
  10. Serve warm as is, or with freshly whipped thick cream or vanilla ice-cream if you wish.

Serves around 8