I have made a few pumpkin pies now, some naughty, some nice. Everytime I tweak the recipe a little more. I think this one is getting closer to what im happy with.
800g baked pumpkin
2c almond milk
4tbsp no added sugar maple
4tbsp coconut oil
2tsp vanilla extract
4tbsp corn flour
2 sheets short crust pastry
optional: coconut milk in place of almond, addition of sugar of choice ie stevia, coconut sugar, maple sugar etc
Bake you pumpkin for about 40mins until softened, set aside and allow to cook. Bake in coconut or olive oil for sweeter versions add brown sugar but I don’t think it needs it.
make your pastry if making homemade or just use ready-made sheets as I did. Blind bake for about 10 minutes on a moderate oven.
Set aside while you make your filling
To make the filling is super easy! Just combine everything into your blender or processor and blitz away!
Couldn’t be easer. Pour into your base and bake until set, about 40minutes on a moderate oven. Once cooked allow to cool in the oven.
Decorate, as I have done with pecans or chocolate drizzle, it’s up to you.
Serve with cream and/or ice cream.