Sweet Pumpkin Pie Recipe
- 250g puree pumpkin (bake in the oven for around 30 mins/until soft then blend to smooth paste)
- 475ml double cream
- 2 eggs
- 150g dates
- 1/4 tspn salt, ginger, cloves, cineman and nutmeg
- 100g of nuts (my favourite is a mix of almonds, cashews and walnuts- if you have any pecans use to garnish top)
- 80g of rolled oats
- 50g dates
- 25g melted butter
I use a Nutri Bullet for this (any powerful blender will do).
For the top, simply blend the dates, eggs, cream and pumpkin puree together. Mix in salt and spices.
For the base, blend the nuts until well ground, add the dates and butter until it is a sticky enough consistency that you can press it down into the base of a cake tin (one that has a spring release sides).
Cook for around 40 mins at 180 degrees.
Don’t throw away the seeds roast them with a sprinkling of good salt on a low heat in the oven! They are delicious on salads or just as a highly nutritious snack 🙂 Make a pumpkin soup out of the left over baked pumpkin- one pumpkin can go far!!