Heavenly Pumpkin pie
Why not try this amazing pumpkin pie recipe for a Halloween treat. This is one of Mim’s family favourites which she has adapted from an Able and Cole recipe to be dairy free and refined sugar free by using coconut sugar and coconut milk . Its quite a bit of work but well worth it for a special occasion! This pie is great hot or cold.
SERVES 6-8
INGREDIENTS
FILLING:
1/2 small pumpkin
1/2 mug coconut sugar
1tbsp of cornflower (or regular custard powder)
1/2 tsp cinnamon ground
1/4tsp ground ginger
1/2 tsp ground nutmeg
3 eggs, separated
1tsp vanilla essence
210ml of Coconut milk (or dairy milk if you prefer)
PASTRY
A pinch of salt
210g flour
100g butter or vegan block
3-4tbsp cold water
METHOD
Preheat the oven to 190C/375F/Gas mark 5.
Cut the pumpkin in half and scoop out the seeds. Put some foil or baking paper in a large baking tin and put pumpkin in cut side down in the baking tray. Cover with more foil. Bake for about an hour until the pumpkin is soft. While its baking make your pie crust.
To make the pastry first mix the salt into the flour. Add the cold butter and rub it into the flour or give it a few blasts in the food processor. Slowly sprinkle in the cold water until the pastry just holds together. Take care not to over handle. Pop the dough in the fridge for at least half an hour.
Roll out the dough on a floured surface and lift into a greased pie pan. Crimp the edges and prick the base and then pop into the bottom of the oven for 5-10mins. This will help pastry stay crisp when you remove from the oven.
When the pumpkin is soft remove from the oven and cool. Spoon out the pumpkin flesh and puree it in a food processor. Show the pumpkin no mercy at this stage! It needs to be super smooth.
Weigh out 250ml/8fl oz of the puree for this recipe and freeze any extra (you can defrost and use when you feel like making another pie). Once the the puree has cooled, stir in the coconut sugar, cornflour, cinnamon and ginger. Then mix in the egg yolks, vanilla essence and milk. blitz in the food processor. In a separate bowl beat the egg whites until frothy, but not stiff. Gently fold into the pumpkin mixture until just combined. Pour this mixture into a pie base and sprinkle the nutmeg on top.
Bake at 180C/350F/Gas 4 for 30/40mins or until it is set in the middle and lightly browned at the edges. If you feel the pastry is starting to burn on the edges you can pop some tin foil on top for part of the cooking time.
Serve with cream or ice cream or on its own. Delicious hot or cold.
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