Raspberry- Studded Pumpkin Pie
Hey congratulations on surviving the Christmas frenzy with only a few leftovers still lazily lying around in the fridge. At this time of year, over-indulgences are common, especially with so many opportunities for holiday celebrations and end of year gatherings taking place.
To help combat indulgent festivities over the next few weeks, I’m going to be sharing some healthy recipes from my new cookbook Eat Yourself Beautiful which you can order here.
Enter this from-scratch raspberry studded pumpkin pie, one of my favourite make-an- impression desserts to contribute to a party, or even enjoyed as a family heirloom recipe.
Pumpkin pies aren’t just for Halloween and can be enjoyed cold in summer with a side of delicious banana ice cream or warmed for the cooler months ahead.
The crunchy base is nutritionally wholesome and dense using a combination of seeds and nuts and has been sweetened with rice malt syrup, which is a good substitute if you’re trying to cut back on refined sugars.
Now that you have a bit of time on your hands why not dig out your pie pans and attempt this easy-to-make delectable comforting dish bursting with pumpkin, warming spices and hints of vanilla.
In-season raspberries add a sublime luxuriousness with every mouthful.
Recipe: Raspberry- Studded Pumpkin Pie
Makes 1 pie
coconut oil, or unsalted butter, for greasing
- 105 g (31/2 oz/2/3 cup) raw cashew nuts
- 40 g (11/2 oz/1/4 cup) sesame seeds
- 11/2 tablespoons chia seeds
- 11/2 tablespoons flaxseeds
- 40 g (11/2 oz/1/4 cup) sunflower seeds
- 60 g (21/4 oz/1/3 cup) cooked brown rice
- 60 g (21/4 oz/1/3 cup) quinoa flakes
- 6 drops stevia liquid, or 1 tablespoon rice malt syrup
- 1 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon ground cinnamon
- 2–3 tablespoons coconut oil, or 40–60 g (11/2–21/4 oz) unsalted butter
- 600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato, steamed and cooled
- 1 tablespoon almond milk
- 2 large organic eggs, beaten
- 6 drops stevia liquid
- 1 tablespoon coconut oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon alcohol-free vanilla extract about 20 raspberries
- Preheat the oven to 190°C (375°F/Gas 5) and lightly grease a 20 cm (8 inch) spring-form cake tin or pie dish.
- Combine all the base ingredients in a food processor, adding the coconut oil last, and process for about 15 seconds or until crunchy.
- Remove the dough and, using your hands, press it evenly into the prepared tin, packing it slightly around the edges to make a crust.
- Bake blind for 10–15 minutes or until the base is firm and lightly golden in colour.
- To make the topping, combine all the ingredients, except the raspberries, in a large bowl and mash with a fork until smooth.
- Spoon the topping over the base and stud with the raspberries. Return the pie to the oven and bake for 35 minutes.
This is delicious served either warm or chilled. It will keep for 5 days in an airtight container in the fridge.
You can find more of my recipes or buy recipe books here
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