Pre-heat Oven to 180 Degrees C
Steam pumpkin and let cool
Prepare Pie base
While base is cooking prepare filling
Method for pie crust:
Grease a 20cm pie dish (pyrex) with coconut oil
Combine dry ingredients in a mixing bowl
Melt coconut oil in a small pot on the stove and add water and vanilla to the coconut oil just before removing from heat.
Pour oil mixture over dry ingredients and mix well
Put mixture into pie dish and press with hands to cover base and walls to achieve an even thickness.
Bake empty pie shell at 180 degrees for18-20 minutes or until you see it start to brown slightly. Cool before adding pie filling.
Method for pie filling:
Cut pumpkin into cubes and steam until cooked (usually around 8-10 minutes)
Let pumpkin cool while preparing pie base
Put pumpkin into a blender and add Vanilla, cinnamon, salt, nutmeg, cloves, ginger and stevia powder.
Blend until smooth.
Taste and adjust sweetness and/or spices at this point
Lastly prepare agar agar on stove and add to blender and blend for 10 seconds.
Pour mixture into pie crust and chill for 1 hour. Spinkle some cinnamon and nutmeg over pie. You can also top with creamy nut topping recipe.
- ½ cup spelt or rice flour
- ½ cup ground almonds (almond meal)
- ½ cup sunflower seeds
- ¼ cup freshly ground flax seeds
- 1 tablespoon arrowroot powder
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp green stevia powder
- 1 tsp alcohol free vanilla essence
- 3 tablespoons coconut oil
- 4 tablespoons water
- 900 grams kent pumpkin
- 2 tsp alcohol free vanilla essence or fresh vanilla pods
- 2 tsp Cinnamon
- ¼ tsp real salt
- ¾ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp ground ginger powder
- ¼ tsp stevia powder
- 1 ½ tsps agar agar powder