Pumpkin Pie With Oatmeal Gingersnap Shortcrust

Pumpkin Pie With Oatmeal Gingersnap Shortcrust

I love making pumpkin pie. The crust needs to be just the right balance of flaky and melt in the mouth.  The filling - not too sweet, just velvety and smooth with aromatics of ginger, cinnamon and nutmeg tantalising every bite. This recipe is from my new cookbook Purely Delicious and is full of potassium-rich pumpkin which  helps restore the body’s balance of electrolytes and supports heart and muscle function. Cinnamon helps stabilise blood sugar levels as well as helps to boost brain function. 

INGREDIENTS

Serves 12

Oatmeal Gingersnap Shortcrust  (see notes for gluten free)

Use 1 x 20 cm pie tin (7  1/2 inch)

200g (2 cups) organic rolled oats

50 g (1/2 cup) organic desiccated coconut

60 g cultured butter or your choice of (coconut or macadamia nut oil)

2 tbsp organic maple syrup or honey

1 teaspoon vanilla extract

1/4 teaspoon ground ginger or 1 teaspoon fresh grated ginger

Filling

450g (2 cups)  roasted cinnamon pumpkin

3 fresh pitted dates or 2 tablespoons honey or organic maple syrup

3 organic / free range eggs

Pinch sea salt

1 tsp ground cinnmon

1/4  teaspoon ground ginger

Pinch of nutmeg

1 cup organic coconut or pure cream

1 teaspoon vanilla extract or paste

METHOD

Combine crust ingredients into a bowl and mix well until combined. The longer you mix the better as this will achieve a softer oatmeal dough that binds perfectly.

Rest for 15 minutes.

Press your oatmeal crust into a 20 cm pie shell and set aside to prepare the filling.

Blend roasted pumpkin with the dates or honey, eggs, salt, cinnamon, ginger, nutmeg, cream and vanilla.

Pour into your pie shell.

Bake in a preheated 180°C oven for 45 minutes.

Cool for at least 2 hours and enjoy warm or cold.

NOTES & INSPIRATION

Try my Pumpkin Pie with Macadamia Nut Shortcrust - it's delicious!

Check out my other pumpkin recipes such as Paleo Pumpkin Bread - Roasted Pumpkin + Apple Salad - Pumpkin Scones.

Make a delicious protein rich pumpkin smoothie by blending 1/4  - 1/2 cup roasted pumpkin, 1 frozen banana, 1 cup almond milk, 1 tablespoon Healthy Chef Protein + a little vanilla, cinnamon and nutmeg -  Purely Delicious

Spelt + Oatmeal Shortcrust (alternative crust recipe) - from my apple pie

Gluten free/Paleo Shortcrust base - see this recipe

You may also like