キノ・マクレガ―のインスタグラム(kinoyoga) - 11月25日 05時07分

Pumpkin Pie

Healthy version on an old classic from @thegreatuncooking Just in time for Thanksgiving ? Base & Ingredients

1 ½ cups almond pulp (left over from making almond milk)

1 whole vanilla bean (blitzed in a spice grinder)or 1 tsp of vanilla paste or 1 tbs vanilla essence

1 packed cup of dates

¼ cup coconut oil

crackle of pink salt

Method

Process all ingredients in a high - powered food processor until it sticks together in a ball of dough when pressed. Line a fan pan with baking paper (I like to trace out a circle and cut it to fit the base exactly. Press the dough down uniformly and line the sides. To form a pie crust. Refrigerate while you make the filling.
Pumpkin filling

Ingredients

2 ½ cups cooked and mashed pumpkin (Roasted is best)

1 cup of almonds or 1 cup of almond butter (only use whole almonds if you have a powerful food processer that can turn them into paste)

¾ cup lacuma powder

¼ cup coconut oil (melted)

½ cup coconut paste (melted)

2 tsp cinnamon powder

2 tsp nutmeg powder

¼ cup maple syrup

salt on top

Method
Blend almonds first until smooth. Add remaining ingredients and process for a few minutes, stopping to scrape down the sides. Spoon filling on top of pie crust and allow to set in the refrigerator for several hours until firm. Top with pistachio nuts.

If you've loved the food posts and particularly the white chocolate strawberry cheesecake from @thegreatuncooking I posted awhile back, then you will want to get your hands on Natalies ebook. Chocked full of healthy recipes and nutrition tips, this is real food for daily living. 243 pages of tasty goodness. Simply click on @thegreatuncooking and follow the link to her website in her profile / www.thegreatuncooking.com

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