SWEET SPICED PUMPKIN PIE

Here we go….

Halloween’s in town, so with pumpkin spice and everything nice, I’m SO excited to share this recipe. If you’re not yet pumped (excuse the pun) for carving pumpkins and getting dressed up, this is where you need to start.
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Crust:
1½ cups almond flour
½ cup oats
3 tbsp ground flax seeds
1 tbsp coconut sugar
¼ sea salt
6 tablespoons coconut oil cool enough to be firm and scoopable

Little bit of cold water

Filling:
1 can pumpkin puree (the simple stuff – not with added sugar/sweetener)
½ can coconut milk
⅓ cup maple syrup
2 tbsp coconut sugar
2 tbsp almond butter
¼ teaspoon sea salt
Spices: cinnamon, nutmeg, cloves, ginger (judge amount depending on how spicy you like it… I used ½ tsp of each)

Topping:
Dessicated coconut
Pecan nuts

Method:
– Preheat your oven to 180°C, and then you can get going with your base! Pop all your dry ingredients (flour, oats, flax, sugar & salt) in the food processor, and give it a whiz until all combined.
– Pour into a bowl and work the coconut oil into the mixture – you can start with a spoon, but you’ll most likely end using your hands! Add cold water a little bit at a time until you have the perfect consistency. You don’t want it wet at all, but you want it to just hold together.
– Press this mixture into a tart dish, about a centimetre thick on the bottom, and then slightly thinner around the circumference of the dish. Put into the freezer whilst you get on with the filling. **If you aren’t in a rush, this base can sit in the freezer for as long as you need.
– Pour all filling ingredients into a big bowl, and stir together until you have a smooth, silky mixture. Grab your base out of the freezer, and pour your pumpkin filling in.
– Bake for about 45 minutes, until the middle of the tart no longer wobbles.
– Leave to sit on a cool surface/fridge for at least 1.5 hours before cutting and serving – and don’t forget your toppings!

Processed with VSCO with f2 preset

Enjoy my spooky friends!

Much Love,
Evie Xx

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