Pumpkin Pie

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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