Pumpkin Pie

The perfect dessert for Halloween - easy and tasty!

For an 9-inch pie dish Preheat oven to 180˚C

Ingredients:

1 sheet ready-rolled sweet shortcrust pastry (approx. 150g)

2 3/4 cups pumpkin puree **

1/4 cup maple syrup

1/4 cup brown sugar

1/3 cup almond milk

1 Tbsp olive oil /melted coconut oil

2 1/2 Tbsp cornstarch

1 3/4 tsp mixed spice (or mix of ginger, cinnamon, nutmeg & cloves)

1/4 tsp sea salt

Method:

1. Lay the pastry sheet in the pie dish and press lightly into the edges

2. Add all filling ingredients to a food processor and blend until smooth, scraping down the sides as needed.

3. Pour the filling into the pie crust and bake for 55 minutes. The crust should be light golden brown and the filling should be slightly wobbly with a few cracks appearing.

4. Remove from the oven and let cool completely.

5. Loosely cover and set in the fridge for 4 hours or overnight.

** Making pumpkin puree

There are two methods:

1. Slice the top off the pumpkin. Scoop out the seeds and stringy flesh from the pumpkin and put to one side (either to preserve the seeds or throw away). Scoop out the flesh and blend in a food processor with a little water. This way you can use the filling and turn your pumpkin into a jack-o-lantern!

2. Cut the whole pumpkin in half. Scoop out the seeds and stringy flesh and put to one side. Brush the exposed flesh with oil, pierce skin a few times with a fork, and turn flesh side down on baking paper on a baking tray. Roast until the flesh is soft, around 45 mins. Simply scoop out the flesh and process until smooth and creamy (adding a little water if needed)

Tip: If using a whole pumpkin, cut it in half using a serrated knife, bake and make the puree as above, then freeze half for the next time you fancy a pumpkin pie!

Inspired by The Minimalist Baker.