400g – 450g of roasted organic pumpkin
1 tsp of pure vanilla extract
2 tsp of cinnamon
1 pinch of salt
5 tbsp of honey
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 Teaspoon ground cloves
2 eggs, lightly beaten
200 ml of coconut milk, or full cream
4 tbsp of coconut oil
*Whipped cream to serve
Crust for a 9inch pie:
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold shortening or butter
4 to 5 tablespoons icy cold water
For the crust, in a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork or fingers. Repeat,moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. If your pastry is holding together, you may not need to use all of the water. Form pastry into a ball.
On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Line a 9-inch pie plate with the pastry circle and trim.
*If you fancy, keep trimmed pastry for making decorative edges or shapes to embellish the centre of your pie.
To make the filling cut pumpkin into inch-sized chunks and roast in coconut oil at 200C for 30 minutes, or until cooked through – Make sure you cut off the skin. Let pumpkin cool slightly. Whisk eggs well in mixer and then add the cooked pumpkin and the rest of the ingredients, combine well. Poor the pumpkin mix into the pie crust and bake in the oven for 40 minutes. Dust with cinnamon, and serve with whipped cream. Enjoy!
Serves 6 – 8.