Pumpkin Pie

Pumpkin Pie

Apparently the way to some men's hearts is through pumpkin pie. Who new? So here is what I believe to be the most scrumptious pumpkin pie ever, even beating the 'normal' ones which are filled with gluten, sugar and various other starches.

As a little side note, it seems this pie gets better overnight with the flavours settling in properly and the pumpkin custard firming up through refrigeration.

Serves 4-6

Pre-heat oven to 150°C/300°F

Crust

1 cup walnuts

1 cup cashews

6 merdjool dates – deseeded

1 egg white (reserve egg yolk)

½ cup shredded coconut

2 Tbs honey

¼ tsp salt

Place walnuts and cashews into a food processor and chop until very fine.

Then add the other ingredient into the mixture and process until the dough begins to stick together.

Line a 8-inch spring form backing tin with baking paper and press the dough evenly into the tin, covering the sides as well as the bottom.

Bake for 20 minutes on the lower shelve with the top of the tin at about the middle of the oven.

Filling

½  cups raw cashews

½ cup walnuts

3 eggs 1 egg yolk

½ cup honey

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1 tsp allspice

½ tsp clove

½ tsp cardamom

¼ tsp salt

2 cups mashed pumpkin

Place the cashews, walnuts, eggs and honey into a food processor and process until creamy.

Add the rest of the ingredients and keep processing until well combined and very smooth.

Pour the mixture into the pre-baked piecrust and bake on 150°C for 40 minutes. The top will feel firm to the touch.

Let cool completely before serving.