Mr B loves loves loves thanksgiving and nothing gives him more pleasure than a pumpkin pie. He lights pumpkin pie candles and has pumpkin pie lattes (with almond milk of course) and so I had to make him the tastiest and healthiest pumpkin pie possible. No mean feat and quite the pressure (felt like I was on chopped!)
This is the winning recipe. It has a light cookie base and a simple filling. It is made with fresh pumpkin and sweet but not too sweet. Apart from nuts its allergen free and it is so healthy you can eat it for breakfast. Definitely a Mr B approved dessert!
Ingredients
Crust
- ¾ cup almond flour
- ½ cup gluten free flour
- 1/3 cup maple syrup
- 4 tbsp. coconut oil
- ½ tsp. vanilla bean extract
- Pinch of salt
Filling
- One medium cooked pumpkin (cut in half, guts and seeds removed)
- 2 tbsp. coconut butter
- 3 tbsp. maple syrup
- 1/4 tsp. nutmeg
- ½ tsp. cinnamon
Method
- Preheat the oven to 400F
- Add the pumpkin cut side down and bake until tender (20 mins approx.)
- Blend the pumpkin with the coconut butter and maple syrup, adjust for sweetness
- Add the spices. If you have pumpkin spice mix you can use that instead
- Whilst the pumpkin is baking, add all the crust ingredients together, you should get a moist mixture. Press into the bottom of your tart tin. Bake for 15 minutes at 350F, transfer to a wire rack and let cool
- Once the filling is ready pour into the tart and refrigerate for at least 3 hours
