Gluten Free Pumpkin Pie

Welcome back!

Hope you enjoyed my Chia Seed Pudding recipe. You’re in for a treat, as I have another great recipe here for you!

I came across this recipe when I was browsing the internet looking for new healthy recipes to try. This amazing recipe is from Madeleine Shaw. Madeleine is a qualified Nutritional Health Coach and her website is full of yummy recipes. I really recommend you take a look at her website!

I made a pumpkin pie last year for Halloween but it was full of refined and processed sugars (yuck!). Don’t get me wrong, it was soooo yummy, but when I stumbled across this recipe I knew I had to make it. It’s so simple, using super healthy ingredients which are all widely available.

So, let’s get started!

Ingredients –

Crust

~ 300g Walnuts

~ 2 Tablespoons of Coconut Oil (melted)

~ 1 pinch of Salt

~ 1 Teaspoon of Cinnamon

Filling

~ 750g roasted Pumpkin

~ 200ml Coconut Milk

~ 4 Tablespoons of Coconut Oil (melted)

~ 6 Tablespoons of Honey

~ 1 Teaspoon of Pure Vanilla Extract

~ 2 Teaspoons of Cinnamon

~ 1 pinch of Salt

Method –

So Madeleine’s recipe recommended either roasting or steaming the pumpkin. I decided to roast my pumpkin. It gives the vegetable a beautiful golden colour, which really adds to the colour of the finished pie.

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1. Pre heat the oven to 200ºc. Whilst the oven is warming up, cut up 750g of pumpkin into small chunks, taking off the skin. Put the pumpkin into the roasting tray and cook in the coconut oil for 40 minutes.

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2. Now it’s time to prepare the base. In a food processor, grind the walnuts down until they’re fine. Then add the melted coconut oil, cinnamon & pinch of salt. Mix well and then put into the pie dish to cook for 15 minutes on 160ºc.

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3. Whilst the base of the pie is cooking in the oven, it’s time to make the filling. In a processor, blend the roasted pumpkin, coconut milk, coconut oil, cinnamon, vanilla extract, honey & a pinch of salt until it’s lovely and smooth.

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4. Poor the filling into the pie crust and cook in the oven on 160ºc for 40 minutes.

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5. Leave the pie to cool before serving. Serve with a dust of cinnamon, a dollop of Total 0% Fat Greek Yoghurt and enjoy!

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The thing I love about this recipe is that it is so simple! The pumpkin filling is so smooth and delicious, not too sweet either which I like. The walnut base works so well in this pie. It gives a good texture which contradicts the smoothness of the creamy pumpkin filling.

I would highly recommend this recipe to anyone! Give it a go, and let me know how you get on!

Beki x

http://madeleineshaw.com/index.php/gluten-free-pumpkin-pie/

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