Allergy friendly pumpkin pie

Jenny Smith
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

  1. Roast pumpkin for 30 minutes at 180°C
  2. When cooled, scoop out the centres and mix through the other ingredients (except coconut cream)
  3. Lay pastry in a 22cm pie dish and blind bake for 5-10 minutes
  4. Layer pumpkin mixture on top and bake for a further 30 minutes
  5. 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)
  6. 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