This is one of our favourite recipes to curb those Autumn blues. You can also make it gluten free by opting for GF flour and rolled oats. This recipe uses healthier alternatives to traditional ingredients, making it slightly more guilt-free! Enjoy!
For the Crust
Ingredients
- 200g all-purpose flour (or GF all-purpose flour)
- 1 tsp sea salt
- 65g coconut sugar
- 125ml coconut oil
- 2-4 tbsp water
Method
- Preheat oven to 95C.
- Mix all the dry ingredients together in a large bowl, add oil and stir.
- Add water as needed until the mixture sticks together but isn't too gooey.
- Press the mixture evenly into a 10-inch pie tray.
- Put the crust in the oven then immediately raise the temperature to 180C.
- The crust will rise, so we'd recommend using pie weights during baking.
- Bake for 15 minutes then leave to cool.
Pie filling
Ingredients
- 1 can pumpkin puree
- 1 can full-fat coconut milk
- 25g rolled oats
- 2 tbsp ground flax
- 65g coconut sugar
- 1 pinch of pure stevia or an extra 2 tbsp of coconut sugar
- 2tsp cinnamon
- 1tsp pumpkin pie spice
- 1/2tsp sea salt
- 1 tbsp vanilla extract
Method
- Preheat oven to 200C.
- Blend all the ingredients together until smooth, then pour into the prepared pie crust.
- Bake for about 27 minutes. NB: it will still be underdone after this time!
- Let the pie cool then put in the fridge for at least 5 hours to let it set.