Allergy friendly pumpkin pie
Jenny Smith
Cook: 1h10min
Total: 1h10min
Dish: Dessert
Cuisine: Dessert
Ingredients
- 1/2 roast pumpkin
- 2 eggs
- 1 tbsp honey
- pinch of nutmeg
- 1 tsp cinnamon or a few drops of cinnamon essence
- 1 tsp ginger
- 1/2 cup of coconut cream (with no stabilisers and refrigerated)
- savoury short pastry
Method
- Roast pumpkin for 30 minutes at 180°C
- When cooled, scoop out the centres and mix through the other ingredients (except coconut cream)
- Lay pastry in a 22cm pie dish and blind bake for 5-10 minutes
- Layer pumpkin mixture on top and bake for a further 30 minutes
- Meanwhile whip up coconut cream with a chilled egg beater and return coconut cream to the fridge ( you can add maple syrup as a sweetener if you like)
- Remove pie from the oven and when completely cooled (be patient, the coconut cream will melt on a warm pie) spread over coconut whip and sprinkle extra dried cinnamon on top
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Keywords: Allergy Friendly Pumpkin Pie, Allergy, Friendly, Pumpkin, Pie