Pumpkin Pie with cream
Preheat the oven to 180°C (gas 4). To make the crust, combine the melted butter, bnut meal and salt in a 22 cm pie dish and miz well. (I find the crust 'holds' better the more you work it, as this releases the oils in the nut meal.) Press the mixture into the bottom and sides of the dish to make a pie crust. If there isn't quite enough mixture throw in a bit more of both butter and meal. Cook in the oven and let cool fully (refrigerate or freeze if you are short of time).
Cream the eggs and syrup, then blend in the rest of the ingredients until the mixture is the consistency of thin custard. If it's a bit too runny, add extra arrowroot. Gently pour the filling into the cold crust and bake for 45-55 minutes or until the centre of the pie is set (when it starts to crack away from the base a little). Remove from the oven and cool completely before putting in the fridge. Serve with cream.
Dairy Free Pumpkin Pie with coconut
Make as for Pumpkin Pie with Cream but:
Five-Spice Pumpkin Pie
One clever thing: instead of the spices, you can use 1½ tablespoons of a five-spice mix that includes fennel and mandarin peel. I usually add an extra dose of ground cinnamon, too.
Pumpkin Pie puddings with Nut Crunch
These are great for after-school snacks for the kids. Make up the filling as for Pumpkin Pie with Cream. Pour into small ovenproof cups or ramekins and bake for 35-40 minutes. Make up a quarter of the amount of the crust mixture, spread on a baking tray and bake at the same time as the filling for 10 minutes until golden. Sprinkle the crust on top of the puddings to serve. Cover any puddings you can't eat straight away with cling film and freeze.
Makes 8-12 Mini Puddings
From Wilson, Sarah. “I Quit Sugar - Your Complete 8-Week Detox Program and Cookbook.” I Quit Sugar - Your Complete 8-Week Detox Program and Cookbook, Pan Books Ltd, 2014, p. 192-194.