Pumpkin Pie

This Pumpkin Pie is super tasty and filled with lots of yummy spices and loved by our whole family.  The medjool dates give it a delicious caramel flavour and sweeten it perfectly! Serve it with whipped coconut cream or coconut yoghurt for a delicious dessert or special occasion.

Ingredients: Base

• ½ cup almonds
• ½ cup cashews
• 4 tbsp organic butter or preferred oil
• ½ tsp vanilla paste
• 1 cup of shredded coconut

Ingredients: Pumpkin Custard

• 3 cups chopped pumpkin (1-2cm cubed)
• 1 270ml can Ayam coconut milk (or other brand of pure coconut milk)
• 1 tsp vanilla paste
• ½ tsp cardamom 
• ½ tsp ginger
• ½ tsp mixed spice
• 1 tsp cinnamon
• 2 pinches nutmeg
• 7 pitted medjool dates
• 4 eggs

Method: 

1. Roast pumpkin at 150 degrees for 20-30 minutes or until cooked through.
2. While pumpkin is roasting make base.  In a high speed blender blitz all ingredients and press into a lined 20cm cake tin (not a pan with a removable base).  Wet fingers to press down mixture if needed.
3. Bake base at 150 degrees for 15 minutes until lightly browned.
4. Allow pumpkin to cool slightly before making the pie centre.  In a high speed blender add all pumpkin custard ingredients and blitz until smooth.
5. Pour pumpkin mixture on top of the base.
6. Place cake tin inside a larger dish or roasting pan.  Cook in a bath of water by pouring water into the larger dish/pan until it goes half way up the side.  
7. Cook at 150 degrees for 50 minutes or until skewer comes out clean.
8. Enjoy! 🙂