When it comes to October the first thing you can't wait to make is definitely pumpkin pie. This year we tend to use less flour, less sugar, less oil - it's all about the way you feel and look. We believe sweet treats can and should be healthy.
Here it is, the healthiest pumpkin pie ever. Gluten-free. Butter-free. Absolute love. —GoodFood
oats (substitute with rice flour for gluten-free version)
1 cm thick piece of fresh ginger
For the filling:
medium pie pumpkin
ground hot pepper
In This Recipe
Preheat the oven to 200 C. Cut a medium pie pumpkin in half, you will need just a half of it. Take one half and cut it in 4 pieces. Place the pumpkin pieces in the oven and roast for 30-40 minutes until the pulp softens.
While the pumpkin is in the oven let's make the pie crust.
We will need a blender or a food processor. Take 2 handfuls of mixed nuts. We used almonds, walnuts and hazelnuts, you can choose any nuts you love. Take 2 handfuls of dates and 3 tablespoons oats. Place all the ingredients in the food processor, add your ginger, a pinch of salt and drizzle with a little bit of olive oil. Blend the ingredients until they turn into a crumbly crust. You can test it by rolling a small amount of it in your hands: if the crust sticks together then it's perfectly ready. Line a tart mould with parchment paper, press the crumbs into the mould and place in the fridge while preparing the pie filling.
For the filling put the pumpkin out of the oven and turn the heat down to 180 C, we will need it for baking the pie. Scrape the pumpkin pulp off the peel, let it cool for a while, add to the food processor together with an egg, sugar, rice flour and spices. Puree the ingredients and pour them into the cooled pie crust.
Put the pie in the oven and cook it for 25-30 minutes until the filling thickens. Let cool and serve with a spoon of creme fraiche on top, it greatly balances the sweetness of the pie.