Pumpkins are now in season and we have bought a few in the past couple of weeks. I have been experimenting and making a variety of dishes with pumpkins. By the end of October I can imagine my family will be glad to see the end of pumpkin dishes. Although, I’m thoroughly enjoying myself with a pumpkin or two.
The great orange fruit, yes it is a fruit, is one of the best sources of beta carotene, a powerful antioxidant that gives orange vegetables and fruit their vibrant colour. Beta carotene is converted into the blood stream as vitamin A once it’s eaten. If we consume foods that are rich in beta carotene we may reduce the risk of developing certain types of cancer, offer protection against asthma, heart disease and delay ageing and body degeneration.
Pumpkins are normally thought of as halloween decorations but it’s time we all had a rethink about this orange plant. They are extremely nutritionally dense and they are full of minerals and vitamins. There are many ways to create foods from pumpkins such as, desserts, soups, stews, risottos and pasta dishes. Last week, I made a pumpkin pie that was very well received by my family. A super nutritious and delicious dessert.
Makes 8 – 10 slices
- Mixing bowls x 2
- Measuring jug
- Rolling pin
- Spoon (for scooping)
- Food processor
- Large pie dish
- Greaseproof paper
Ingredients for the pastry
- Coconut oil x 150g
- Chickpea flour or gluten free oats (ground into flour) x 350g
- Maple syrup x 1 tbsp
- Brown Rice milk x 50mls
- Sea salt x 1/4 tsp
Ingredients for the filling
- Pumpkin puree x 400g
- Maple syrup or date syrup x 120g
- Almond milk x 75mls
- Coconut oil x 1 tbsp
- Arrow root powder x 2 1/2 tbsp
- Ground ginger x 1 tsp
- Ground cinnamon x 1 tsp
- nutmeg x 1/4 tsp
- cloves x 1/4 tsp
- Sea salt x 1/4 tsp
- To make the puree, preheat the oven to 180°.
- Cut the pumpkin into quarters and scoop out the seeds.
- Place the quarters into the oven for an hour.
- Once cooked, remove from the oven and leave to cool.
- Now make the pastry in a mixing bowl.
- Add the coconut oil, chickpea flour or oat flour and salt to the bowl.
- Rub together until it forms a breadcrumb texture.
- Next put the maple syrup in.
- Then add the brown rice milk in, adding it a little at a time until the mixture sticks together.
- If more brown rice milk is needed add a little at a time.
- Once it sticks, form a ball of dough in the bowl and wrap it in clingfilm.
- Put it in the fridge for an hour or so.
- To make the puree with the cooled pumpkin quarters,, using the spoon scoop the flesh away from the skin.
- It should come away very easily.
- Put it in the food processor and blend.
- If there is more than 400g you could remove it and fill zip tie bags with the remains.
- These can be put in the freezer and used at a another time.
- To the food processor add puree, maple syrup, almond milk, arrow root powder, the spices and the sea salt.
- Blend together and set aside.
- Preheat the oven on 180°.
- Remove the dough from the fridge and roll out using extra flour to stop it from sticking.
- *Note – I found this flour to be like play dough in texture and it tears easily but please don’t worry just pick it up and put it into the pie dish fixing any tears as you go.
- Once you have placed the pastry into the dish, place in the oven with grease proof paper over the top for about 10 – 15 minutes or until the pastry has gone slightly crispy.
- Remove the grease proof paper and add the pie filling to the middle.
- Bake again in the oven for 20 – 30 minutes.
- Finally remove from the oven and leave to cool.
- Once cooled, slice a piece and enjoy.
Howard and I really enjoyed this pie. We have never really had pumpkin pie before and we thought it was delicious. There is leftover puree in the freezer for a future pie and my mum has requested a pumpkin pie for her birthday in a weeks time. So a popular dish in this house. If you decide to make this recipe, as always, please enjoy.