It's pumpkin season here in New Zealand and lets say that I've been making everything with it. From pumpkin gnocchi to pumpkin desserts. And this one is by far one of my favourite ones. Healthy pumpkin pie with a nutty crust. It's like a pudding in a sweet crust, whats not to love?? The addition of spices it makes a perfect autumn dessert even though we are going into spring right now. It's even better the next day served with a sugar free ice cream or cream.
- 60 g butter or coconut oil, melted.
- 1 cup almond meal
- 1 cup buckwheat flour
- 1 Tbsp cold water
- 1 tsp salt
- 1 Tbsp coconut sugar (optional)
- Pumpkin cream
- 3 eggs
- 1/2 cup honey or any other sweetener
- 1 1/2 cup pumpkin purée (1/4 of pumpkin baked and blitzed into puree)
- 3/4 cups coconut cream or sour cream (any cream will do actually)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1-2 Tbsp arrowroot
- grated zest of 1 lemon
First make the crust. Combine the almond meal, buckwheat flour, coconut sugar and salt. Than add your melted butter and water. Press the mixture into the bottom and sides of the dish. Bake for 6 minutes until golden. Remove from oven and let cool completely.
For the pumpkin cream it’s pretty easy. I throw everything in a blender and blend it until smooth. Pour onto your crust. Bake for around 50 minutes, you will see a crack when it’s baked. Remove from oven and cool completely. Serve with ice cream, cream or yoghurt.
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