A perfect dessert for autumn – this pumpkin pie has a crisp oatmeal and almond crust with a deliciously creamy pumpkin-spiced filling.
For the crust
70g Mornflake Steel Cut Oatmeal Coarse
80g buckwheat flour
150g ground almonds
50g coconut oil, melted
60g coconut sugar
40ml almond milk (add a little at a time)
1 tsp ground cinnamon
For the filling
380g tinned pumpkin puree
100g coconut cream
20g coconut sugar
40ml maple syrup
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp ground ginger
Pinch of ground nutmeg
Pinch of ground allspice
2 tbsp corn flour (mixed with a little water)
1 tbsp coconut oil
Line and grease a 20 inch loose-bottomed quiche tin.
Pre-heat the oven to 180°C.
To make the pastry crust
Add all the dry ingredients to a large mixing bowl and stir together. Pour in the melted coconut oil and begin to bind the mix together with a spoon. Add the almond milk a little at a time (you may not need it all), until the mix binds together to form a dough.
Form the pastry crust into a ball, cover and leave in the fridge for about 1 hour.
Lightly flour a surface and roll out the pastry until about ½cm thick, the pastry is very soft – carefully lift the pastry in sections and gently press with your hands into place, ensure there are no gaps in the base and the sides are fully lined.
Place the tart base into the oven and bake for 10 minutes. Remove from the oven and set to one-side.
To make the filling
Meanwhile, mix the corn flour with a little water.
Add all the filling ingredients to a blender, pour in the corn flour mix and blend until smooth and creamy. Pour the pumpkin filling mixture into a saucepan and cook over a medium heat for 5 minutes.
Pour the pumpkin filling into the crust and bake for a further 20 minutes, then cover the pie with foil and bake for a further 5 minutes.
Remove from the pumpkin pie from the oven and allow to cool. Cover and place in the fridge to firm up.
To serve – slice and enjoy with a spoonful of coconut yoghurt or mascarpone cream.
Keep in the fridge and eat within 2 days.