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