Pumpkin is such a versatile vegetable (technically a fruit), capable of being used in soups, main dishes, dips, smoothies and even desserts. You don’t have to spend a fortune to buy superfood products from exotic locations at the Health shop when you can pick up a pumpkin quite cheaply all year round at your local markets or grocery store. Pumpkins are high in fibre, low in calories and contain good amounts of potassium, magnesium, Vitamin C and E. However, pumpkins are particularly noted for their high levels of carotenoids (that’s the red, yellow and orange compounds found in many plant foods) that are thought to be protective against a range of diseases especially cancer and eye disease. And I haven’t mentioned the benefits of pumpkin seeds. That will have to wait for another recipe…..
PUMPKIN PIE
Serves: 6-8
INGREDIENTS
PASTRY
- 1 cup wholemeal spelt flour
- 4 TB sesame seeds
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 tsp salt
FILLING
- 1 1/2 cups cooked pumpkin
- 1/4 cup cashews (soaked)
- 3/4 cup coconut cream
- 2 TB ground pumpkin seeds
- 2 TB arrowroot powder
- 1 tsp green stevia powder (I generally omit sweetener especially if it’s a nice sweet pumpkin!)
METHOD
PASTRY
- Emulsify oil and water
- Mix all ingredients to form a soft dough
- Leave to stand for 5-10 mins
- Roll out thinly and place in pie dish
- Trim edges
FILLING
- Blend all ingredients together
- Pour into pie dish
- Bake 180 c approximately 40 mins or until golden brown
- Can decorate with some pepita seeds or drizzle with some maple syrup
- Serve with cashew or coconut cream