Allergy friendly pumpkin pie

Name: Allergy friendly pumpkin pie
Cook time: 1 h 10 min
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

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

Allergy friendly pumpkin pie

Ingredients

Method

Categories