Pumpkin Pie
Rich flavour and boasting the silkiest and softest texture, this pumpkin pie is a known favourite for a reason. Pair it with a light and fluffy whipped cream, and all your pumpkin pie dreams will be brought to life!
Ingredients
- 500 g Gluten-free puff pastry or shortcrust dough See the recipe in the article above
- 2 cups pumpkin or squash cooked
- ½ cup honey or 1 tsp stevia powder
- 1 tbsp ghee or coconut butter
- ½ cup milk of choice
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Roll out your pastry to be slightly bigger than your baking dish.
- Grease your dish before laying the pastry inside creating a bowl-shaped crust.
- Blend together all other ingredients and pour into the crust.
- Bake at 180°c for 60 minutes.
- Allow to cool before serving.
Notes
You can choose to leave out the pastry entirely. If doing so the dish will only need to bake for about 45 minutes.