INGREDIENTS
Crust
1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
Filling
1 can pumpkin
1 can coconut milk (I used just the creamy part on top)
2 tbsp coconut butter
1/4 - 1/2 cup honey/maple syrup
3 eggs
1 tbsp cinnamon
1 tbsp all spice
1 tsp ginger
1 tsp vanilla
PROCESS
Crust
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
Filling
1. Mix together all the ingredients until well combined
2. Pour into pre-baked pie crust
3. Bake for about 50 minutes (until knife comes out clean)
4. Enjoy with pastured double cream or coconut cream
These make a delicious treat or snack - they taste pretty much like pumpkin pie and require no baking.
INGREDIENTS
1 can pumpkin puree
400g (2 x 200g packs) coconut butter
16 dates
1-2 tsp cinnamon
1-2 tsp mixed spice
1 tsp vanilla
pinch of sea salt
PROCESS
1. Place dates in a bowl of water in the microwave for a couple minutes to soften
2. Whizz up the dates in a food processor (or finely chop) until they form a lovely goopy paste
3. Melt coconut butter by placing in a bowl of hot water (also in the microwave if you want it melted quickly)
3. Combine all the ingredients in a bowl until they come together in a soft fudgey ball
4. Spread out onto a wax paper lined baking tray to the desired thickness (I made mine about half an inch thick). Sprinkle with a little cinnamon and place in the fridge to cool and harden
5. Cut into desired pieces and enjoy as a treat!
