Pumpkin Pie with Quinoa Crust

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.