Pumpkin Pie

  
It’s that time of year! All the USA has gone pumpkin mad…. From Oreos, lattes (my recipe here) to pies! 

I freaking love pumpkin so I wanted to share my recipe.

You can make this crustless if you prefer, but trust me, this crust is so delicious, healthy and the texture is spot on. It’s worth doing. Buy your protein bread HERE and use the code VJC10 for a discount.

PIE CRUST

70g Protein Bread Co Mix

30g coconut flour + 5g

20g coconut oil + 5g

5g stevia

1 large egg

Start with the crust, combine the bread mix, coconut flour,  coconut oil, stevia and egg and it will be a nice press able consistency. Leave out the extra 5g of coconut flour & oil.

Use the extra coconut oil to grease the pan you are using. I love springform cake tins.

Put the 5g coconut flour on a bench to prevent sticking and roll out the pie crust dough until large enough to cover the base and sides of the tin you are using.

Gently press the crust into the tin. Bake for 10 mins at 160 degrees.

PIE FILLING

400g cooked, mashed pumpkin

3 eggs

125ml coconut cream

50g stevia (or to your taste)

1 tsp cinnamon

1/2 tsp nutmeg – or use pumpkin pie spice to replace this and cinnamon.

Pinch of salt 

Combine all ingredients in a blender or processor to make a runny yet creamy batter.

Pour into the crust that has already been baked a little while.

Return to the oven and bake at 160 degrees for 45 mins or until the centre is no longer liquid.

Cool in fridge for a few hours before slicing and serving. This will set the filling further.

Serve with whipped coconut cream and for extra decedance some roasted (candied perhaps) pecans and a drizzle of maple syrup.

*not my image, the pie was eaten too quickly to get one*