Perfect Pumpkin Pie Recipe

180g Finely Shredded Coconut
230g Pitted dates – roughly chopped. I just throw mine in the thermo mix and it does it for me.
1 cup of pumpkin puree. I use butternut pumpkin, it is creamier.
½ cup full fat coconut milk
4 tbs honey – you can use less, depending on your taste buds!
½ tsp vanilla
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
Pinch of Himalayan salt
2 tbs of Digestive Health – food grade gelatin
2 tbs water
Coconut cream topping (Optional)

Refrigerate 1 can of full fat coconut cream overnight.
Putting it all together.

Directions for Crust
Put the shredded coconut and dates into a food processor (I use a thermomix) and process for 1 – 1 ½ minutes until the mixture begins to come together. Take care not to over process, or the crust will be too oily. The mixture will heat up with friction. Put the mixture into the spring form tin, gently press into the base and all the way up the sides, using your knuckles or fingertips. Make sure there are no gaps in the crust.
Next, place the tin into the preheated oven (180 degrees) for 15 minutes or so until browned and quite firm (it will firm up more on cooling). Place the tin (do not remove from tin) on a wire rack to cool down, approx 20 minutes.
Directions for Filling

Cook pumpkin and puree in blender (I use my thermomix). This can be done any time beforehand, even the day before hand.
In a large saucepan, over a low heat, mix all the ingredients together (leaving out the gelatin and water). Warm gently.
In a separate bowl, sprinkle the gelatin over the water and let bloom for a couple of minutes.
Mix this into the pumpkin mixture and stir until the gelatin is dissolved. Approx 5 – 10 mins.
Pour mixture over the base and refrigerate for 4 hours or until pie is set.
Directions for Whipped Cream

Separate the coconut cream from the coconut water. You can use the coconut water for the pineapple mojito shake!
Whip in blender or with beaters.
Spread on top of pie.
The great thing about this recipe is if you are short on time you can make just the filling and put into ramekins or glass jars for a quick and easy dessert.

No comments yet.

Leave a comment

Your email address will not be published.