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HEALTHY PUMPKIN PIE

So, I’m evidently not American and Thanksgiving isn’t my celebration (we’re excitedly awaiting arrival of the big man with the white beard and red suit in our home…) but I was asked to produce a pumpkin pie of late and it is admittedly really delicious, so best this one be shared with you.

One other thing I am most definitely not, is a baker. But, I’ve figured out some super simple ways to do pastry and this pumpkin pie is testament to that. A lot of traditional recipes call for blind baking and the pastry can be really tricky with keeping the butter short etc, so I stick to things I feel I can do with ease rather than cursing my way through the experience. Anyone else get like that? Takes ALL the fun out of cooking indeed.

The crust is essentially nuts, seeds (quinoa flakes you say? Yep… quinoa is a seed) and fruit with some coconut oil to provide the extra binding. I am completely in love with using oats and quinoa flakes in my pastries/tarts/pies at the moment because they give it oomph in texture flavour and nutrition. Whilst the recipe calls for baking if for any reason you were without le oven, you could easily pop this on in the freezer to set and then pour in the filling, set in the fridge for a couple of hours and then serve.

For now – tuck in…

PUMPKIN PIE WITH QUINOA CRUST

GF : DF : SF

Serves 10

CRUST:

1/3 cup (100g) medjool dates, seeds removed

1/3 cup (85g) dry figs

1 cup (80g) quinoa flakes

1/2 cup (70g) walnuts

1/2 teaspoon cinnamon

pinch sea salt

3 tablespoons coconut oil, melted

FILLING:

1 cup pumpkin puree

1 cup coconut cream

3/4 cup maple syrup

1/2 cup coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

pinch sea salt

1 teaspoon ground turmeric

1/2 cup chopped pecans

Optional: ground cinnamon or cacao nibs to sprinkle over the top before serving

For the crust.

Preheat oven to 180C. Combine all ingredients in a food processor and blitz until it becomes a crumb. Press into a 25cm diameter tart tin with removable base, prick tart crust with a skewer a few times and bake for 20 minutes at 180C. Allow to cool completely before adding filling.

For the filling:

Combine all ingredients in the bowl of a mixer or large bowl and whisk to combine well. Pour into cooked and cooled tart crust, then set in fridge for 2 hours. Sprinkle chopped pecans over the top of the tart before serving.

Store in fridge up to 1 week.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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