Pumpkin Pie I made over Christmas. Yet this pumpkin pie has a slight spicy kick to it. Pumpkin is so versatile and I love how the pumpkin oozes as each slice is cut. Great for dinner parties.
Ingredients
Topping
1kg pumpkin/crown prince squash
2tbs coconut oil
140g almond, ground
60g flaxseed, ground
Base
120ml flitered water
275g “00” doppio flour
30g coconut oil
30ml extra virgin olive oil
Pinch salt
½ cinnamon stick, ground
¼ fresh nutmeg, grated
6 cloves of India, grounded
Instructions
Pre-heat oven to gas mark 180 degrees Celsius.
Place the pumpkin onto a baking tray. Drizzle over the coconut oil. Cook in the oven for an hour or until a knife slices through the centre. Leave to cool. Remove the skin and seeds. Set the flesh aside.
Ground/grate the spices.
For the base, place the flour, water and oils into a food mixer. Combine using a dough hook until well kneaded. This should be about 10 minutes.
Line a flan tray with oil.
On a flat surface covered with flour, roll the dough into a circle, wide enough to cover the flan and over the edges of the flan tray. Line the dough in the flan tray.
Top tip – the dough will start to spring back during the baking process
Prick the dough with a fork all over the dough base. Cook the base for 5 minutes in the oven. Remove.
Place the pumpkin with almond, and flaxseed in a food processor and combine well
Use a spatula to spoon the pumpkin mixture onto the base. Cook the pie in the oven for 20 minutes.
Serve warm or cold.
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipe-pumpkin-pie-vegan/