So with Halloween only a few days away I am probably a little late to the Halloween recipe crowd. However, who said that pumpkin pie was just for Halloween (?) especially as so many of the supermarkets and farm shops are selling 100% natural tinned pumpkin. There are millions of pumpkin pie recipes all over the internet and social media has become one big tinge of orange at the moment, however, what I do find is that there aren’t many “free-from” pumpkin pies that have not been pumped full of sugar, so I thought I should give it a go for you all.
In this recipe I have used raw honey as the sweetener but you are more than welcome to use an alternative like coconut nectar or maple syrup. I find that raw honey works really well as it gives it an added creaminess and a subtle buttery sweetness. The base is made with ground almonds, tiger nut flour, coconut flour, coconut oil, one egg and a pinch of salt. If you don’t have tiger nut flour (then you should!) then feel free to substitute it for more ground almonds, tapioca, sweet potato flour or even sesame flour (for a more savoury base). The reason I used tiger nut flour was that it meant I didn’t have to add ANY sugar to the base. None. Tiger nuts are not in fact nuts but a vegetable, a starchy tuber. For those who must avoid nuts they are a great alternative for cooking and baking. They are a nutrient dense resistant starch, so they are naturally sweet and a good source of prebiotic and due to the way they are digested do not have an impact on insulin and blood glucose. Nutrition wise tiger nuts are high in vitamins C and E, minerals like calcium, iron, magnesium, potassium and phosphorus, as well as fatty acids, and fibre. They are even said to contain more calcium than liver and as much iron as red meat.
The pie takes about 1hr -1hr 15 to make, depending on your oven. You just have to keep an eye on it so that the top of the crust doesn’t burn. I suggest putting some foil (not touching the actual filling though!) over the top from about 20 minutes of placing in the oven.
- 100g Ground Almonds
- 50g Tigernut Flour (If you don't have Tiger nut flour substitute for more ground almonds and add 2tbsp coconut sugar to give sweetness)
- 40g Coconut Flour
- 2tbsp Water + extra if needed
- 2tbsp Coconut Oil, melted
- 1 Egg, beaten
- Pinch of salt
- 425g Pumpkin puree (approx 1 tin)
- 3 x Eggs (medium) beaten
- 100g Raw Honey
- Pinch Salt
- Pinch Pepper
- ½ Cup Coconut Milk
- ¼ tsp Nutmeg
- ½ tsp Cinnamon
- ½ tsp Ginger
- Pinch of Ground Cloves
- Pre-heat oven to 170°C / 338°C
- Place coconut flour, tiger nut flour, pinch of salt and ground almonds in to a mixing bowl and combine with a wooden spoon.
- Add in the beaten egg and mix in to the mixture to form breadcrumbs
- Make a well and add in melted coconut oil and gently mix in
- Add in two tablespoons water and using your hands combine the dough
- Keep combining until formed in to a solid dough, you may need to add a little more water
- Press the dough in to a pre-greased pie dish (if it's a little crumbly, don't worry just press it will combine.
- Place in to the oven for 10 minutes to blind bake before removing from the oven and allow to cool a little whilst you make the filling
- Increase the oven heat to 180°C / 356°F or pre-heat the oven to this temp if you are just using the filling part of the recipe and not making the base.
- In to a food processor place the pumpkin puree, coconut milk and raw honey, blend until fully combined and smooth
- Add in the salt, pepper and all the spices, continue to blend
- Now add in the 3 eggs (beaten) and blend until fully combined
- Pour mixture in to pastry
- Add in the spices, salt and pepper
- Add in the eggs and continue to blend until fully combined
- Bake in the oven until fully set (I would suggest putting some foil over the pie about 20 minutes in to stop the crust from browning too much, make sure the foil doesn't touch the filling!) and you can take a knife out of the centre clean
- Decorate with anything you like. I usually decorate with pecan nuts and desiccated coconut
I use a removable base pie dish to make the whole process easier. Otherwise I would suggest using grease proof paper.
If the pie isn't set in the middle by 1hr, bake for another 10 minutes until fully set