signup

Pumpkin Pie with Quinoa Crust

The natural sweetness of dried fruits & maple syrup. No refined sugar in this one.
  • By Breville
  • 2296 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/LEM250-pumpkin-pie-with-quinoa-crust.jpg
Ready Time
40 mins
Preparation
20 mins
Cooking
20 mins
Serves   makes 1 medium tart
ready_time
40 mins
Ready Time
20 mins
Preparation
20 mins
Cooking
  makes 1 medium tart
Serves
server

Ingredients

Crust

  • 100g medjool dates, pitted
  • 85g dried figs
  • 1 cup quinoa flakes
  • ½ cup walnuts
  • ½ tsp cinnamon
  • Pinch sea salt
  • 3 tbsp coconut oil, melted

Filling

  • 1 cup pumpkin puree
  • 1 cup coconut cream
  • ¾ cup maple syrup
  • ½ cup coconut oil
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • pinch sea salt
  • 1 tsp ground turmeric
  • ½ cup chopped pecans
  • Ground cinnamon or cacao nibs to serve

Method

  1. Preheat oven to 180°C. Grease a tart tin with removable base.
  2. Place all crust ingredients into a food processor and blitz until it becomes a crumb.
  3. Press crumb into tart tin with removable base ensuring an even cover. Prick tart crust with a skewer a few times and bake for 20 minutes.
  4. Allow crust to cool completely before adding filling.
  5. Place all of the filling ingredients into the mixing bowl. Using the whisk attachment, whisk ingredients on speed 4 until well combined.
  6. Pour filling into cooled tart crust and refrigerate for 2 hours to set.
  7. Sprinkle chopped pecans, cinnamon or cacao nibs over the top just before serving.

Tips Store in fridge up to 1 week.

Comments

Comments

  • No comments made yet. Be the first to submit a comment

Leave your comment

Guest Monday, 16 September 2019
 
Recipes
from Chefs
Recipes
by Appliance
Recipes
Books