It got me thinking there must be some other recipes to use up the pumpkin too, so I searched online and looked for a pumpkin pie recipe that I could make with ingredients I already had in the house and that would use as much pumpkin as possible. I also wanted to find a recipe that was gluten-free, dairy-free and sugar-free so I wasn't asking much really was I - ha ha!
I found this simple recipe over at wellnessmama.com and was impressed with just how easy it was to pull together!
For the crust
1 cup almond flour
3 tbsp coconut oil
1/2 tsp cinnamon
For the filling
2 cups pumpkin puree (I roasted the pumpkin and then put it through the food processor - you can always add a TINY bit of water if it's still too solid while you try to blend it up)
1/4 cup honey
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp vanilla essence
Optional: coconut milk to thin (no more than 1/4 cup - I didn't use any at all)
- Preheat oven to 160 degrees.
- Grease a pie pan with coconut oil and mix the crust ingredients by hand in a bowl.
- Press crust into the greased pie pan. Bake for 10-15 minutes until just barely brown. Remove from the oven.
- In the same bowl (or directly in food processor) combine all the filling ingredients (except the coconut milk) and mix. The consistency should be smooth and spreadable (but not pourable).
- Pour/smooth the filling over the crust and return to the oven for approximately an hour until centre is no longer soft to touch and a skewer comes out clean.
- Eat and enjoy with icecream, yoghurt or just on its own!
- Keep in the fridge.