Pumpkin Pie with Quinoa Crust
The natural sweetness of dried fruits & maple syrup. No refined sugar in this one.
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Ready Time
40 mins
40 mins
Preparation
20 mins
20 mins
Cooking
20 mins
20 mins
Serves
makes 1 medium tart
40 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
20 mins
Cooking
Cooking
makes 1 medium tart
Serves
Serves
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
- Preheat oven to 180°C. Grease a tart tin with removable base.
- Place all crust ingredients into a food processor and blitz until it becomes a crumb.
- 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.
- Allow crust to cool completely before adding filling.
- Place all of the filling ingredients into the mixing bowl. Using the whisk attachment, whisk ingredients on speed 4 until well combined.
- Pour filling into cooled tart crust and refrigerate for 2 hours to set.
- Sprinkle chopped pecans, cinnamon or cacao nibs over the top just before serving.
Tips Store in fridge up to 1 week.
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