Pumpkin Pie
Info
Made with warming spices such as cinnamon and ginger, this deliciously creamy Pumpkin Pie is perfect for an autumn dessert.
Ingredients
For the Crust:
90 g gluten-free rolled oats
168 g Almond flour
1/4 tsp sea salt
2 Tbsp Biona Organic Coconut sugar
1 Tbsp Biona Organic Maple Agave syrup
4-5 Tbsp Biona Organic Coconut oil, melted
For the Filling:
475 g) pumpkin purée
60 ml Biona Organic Maple Agave syrup
48g Biona Organic Coconut sugar
60 g unsweetened almond milk
18 g cornflour
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1/4 tsp sea salt
Method
- Preheat oven to 180c and line an 8x8-inch baking dish with greaseproof baking or parchment paper.
- Make crust by adding oats to a food processor and blending until you reach the consistency of oat flour.
- Add almond flour, sea salt, coconut sugar and mix once more.
- Then add maple & agave syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it appears too dry, add more coconut oil.
- Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object and press down to pack the crust into place.
- Bake for 20 minutes, then set aside to cool.
- In the meantime, add all filling ingredients to the food processor and blend until smooth, scraping down sides as needed.
- Taste and adjust seasonings as needed, adding more maple & agave syrup or coconut sugar for sweetness. Set aside.
- Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 1 hour.
- Remove from oven and let cool completely before loosely covering with foil and transferring to fridge to set for 4-6 hours, preferably overnight.
- Slice and…..
- Enjoy!
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