OK, So I know halloween has been and gone, but Autumn is still alive and kickin’, and that means pumpkin in all it’s glorious forms!
So technically this ‘Pumpkin Pie’ is actually a butternut squash pie, but that just doesn’t sound quite as good. But the squash gives a slightly better flavour and texture than the pumpkins that are around at the moment.
This pie was inspired by a good friend of mine over at Happy Hearted Kitchen and also from one of Tom Hunt’s recipes. It’s not too sweet, so if you’re not a huge sweet fan, fear not, for I think this suits most peoples taste.
Pumpkin Pie with Cinnamon and Cardamom (GF)
For the crust:
200g pitted dates (I used Medjool)
150g Oats (use certified gluten free if possible)
Handful crushed walnut pieces (or other crushed nuts)
2 tablespoons coconut oil (melted)
1 tablespoon Maple syrup
1 teaspoon cinnamon
For the filling:
1 large Organic butternut squash
1 tablespoon cinnamon
1 tablespoon ground ginger
50g unrefined light brown sugar
6 cardamom pods
2 tablespoons Maple syrup
100ml Almond milk
Preheat the oven to Gas Mark 4 / 180 C
Peel and cut the squash into small chunks. Place on a baking tray, and sprinkle with the cinnamon, ginger, sugar and cardamon pods. Drizzle with maple syrup. Cover with foil and roast for 30-45 minutes (or until soft) Be careful not to colour the squash.
In a food processor, mix the oats, walnuts and dates until starting to combine and stick to the sides. Add the maple syrup, cinnamon and melted coconut oil, blend until fully mixed into a sticky consistency.
Grease and line a pie tin with baking paper. Take your dough mixture from the processor and push it around the tin with your hands, filling all the gaps, spreading it around evenly.
*Now, if you prefer your crust a little crunchy, you can pop your crust in the oven for 10 mins before adding the mixture. I prefer mine softer, so missed this step out*
Remove the squash from the oven and place in a food processor. Blend until smooth and allow to cool. You can mash the squash if you prefer.
In a bowl, mix the blended squash, egg and milk until fully combined. Add mixture to the pie tin on top of the crust.
Cook for 25-30 mins. If you have pre-cooked your crust, the cooking time may be less. Check back after 15 mins, to avoid burning the crust.
Serve with a dollop of ice-cream and drizzle with maple syrup.