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Pumpkin Pie

Need something delicious to rustle up for Halloween? Why not try my new pumpkin pie recipe? Super simple and perfect for Autumn.

Method

Roll out the pastry to the thickness of a pound coin and line a 20cm pie dish. Refrigerate for 20 minutes.

 

Pre-heat the oven to 170°c.

 

To make the filling whisk together all the ingredients until smooth. Pour into the chilled pie shell and bake for 50 minutes. Check half-way through and if the pie starts to brown too much cover with foil for the rest of the cooking time. Chill completely before serving with whipped cream.

Ingredients

1 can unsweetened pumpkin puree


3 medium eggs


¼ cup maple syrup


¼ cup coconut sugar


¼ cup coconut milk


1 ½ teaspoons cinnamon


½ teaspoon ginger


1 pack gluten free shortcrust pastry (or regular pastry if you are okay with gluten)


Serves: Serves 8 people


Dietaries: VEG

Method

Roll out the pastry to the thickness of a pound coin and line a 20cm pie dish. Refrigerate for 20 minutes.

 

Pre-heat the oven to 170°c.

 

To make the filling whisk together all the ingredients until smooth. Pour into the chilled pie shell and bake for 50 minutes. Check half-way through and if the pie starts to brown too much cover with foil for the rest of the cooking time. Chill completely before serving with whipped cream.

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