17 Aug 2014

Pumpkin Pie

No Comments Baking and Tarts / Pies

This smelled exactly like butternut squash soup when it was going into the oven. Goes really well with a scoop of vanilla ice cream.

Pumpkin Pie
Prep time
Cook time
Total time
Serves: 8 servings
Almond Pie Crust
  • 220g (2c) almond flour
  • ¼ tsp salt
  • 2 tbsp coconut oil
  • 1 egg
Pumpkin Filling
  • 425g pumpkin purée
  • 3 eggs
  • 120ml coconut milk
  • 115g honey
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
Almond Pie Crust
  1. Pulse all of the ingredients to form a ball of crumbs.
  2. Press dough into a couple of 18cm pie dishes
  3. Bake at 175C/350F for 10 minutes while you make the filling.
Pumpkin Filling
  1. Blitz all of the ingredients in a food processor.
  2. Pour into pre-baked crust.
  3. Bake at 175C/350F for 40 minutes.

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