Pumpkin Pie

Written By Leela Le Noury

Creamy, spice-laced, pumpkin filling inside a crisp walnut crust!

INGREDIENTS

WALNUT PIE SHELL

1 1/4 cups Walnuts, toasted

1/2 cup Rolled Oats

3/4 cup Spelt Flour

1/4 tspn fine sea salt

3 tbsp EV Coconut Oil

1/4 cup Maple Syrup

1 tspn Vanilla Extract

PUMPKIN PIE FILLING

1 cup Pumpkin Puree (you can prepare this from freshly steamed, sweet squash if you like!)

1 cup full fat Coconut Milk (don’t use low fat here!)

1/4 - 1/2 cup Maple Syrup (adjiust acording to your taste)

1 tspn Ground Nutmeg

1 tspn Ground Cinnamon

2 tspn Vanilla Extract

1 tbsp Kuzu

Small pinch Sea Salt

Equipment

Food processor

9in Tart Pan (with removovable bottom)

Parchment paper

METHOD

PIE SHELL

  • Pre-heat oven to 350°F

  • Oil tart pan with a little coconut oil and line the base with parchment paper

  • Add the toasted Walnuts and oats to the food processor, process until ground, around 20-30 seconds

  • Transfer to a bowl, add the salt and spelt flour

  • Add the coconut oil and combine with the walnut/oat/spelt mixture until combined

  • Drizzle in the maple syrup and vanilla extract

  • Mix well with your hands until combined - the dough should come together but not be sticky. Feel free to adjust until you have a consistency that holds together when you ball it into your palm (either add extra spelt or liquid (plant milk or water but go VERY slowly with this - one teaspoon at a time). It should be not too crumbly and not too sticky!

  • Rinse and dry your hands, then add the dough to the tart tin, pressing firmly until the inside is covered, creating a pie shell of around 1/4 inch thickness. Pay extra attention to the corners so it isn’t too thick. You may have some extra, in which case shape into a couple of bonus cookies!

  • Prick the bottom and the edges of the shell with a fork. If the dough breaks, just press it back together.

  • Place in the oven and bake for around 15 minutes, until not quite finished.

  • Remove from the oven and set aside, leaving the oven turned on.

    PIE FILLING - make whilst the pie shell is baking!

  • Add all ingredients to a blender and blend until totally combined! So simple!

  • Taste and add more spices if you like.

    PIE MAKING!

  • Pour the pie filling into the pie shell

  • Place the pie back into the oven and bake for 30 minutes, or until the center seems almost set.

  • Remove from the oven, cool and then refrigerate until totally set.

  • Serve with a little almond cream!

Leela Le Noury
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