Following on from our great interview over at Friendly Little Kitchen, we wanted to share one of Stephanie’s DELICIOUS recipes with you all!
In the spirit of our American themed week, we thought a Pumpkin Pie recipe would be appropriate – we hope you all enjoy!
Pumpkin Pie with Pecan Crust
Serves 10
Crust
1 cup pecans*
3/4 cup desiccated coconut
3/4 cup plain GF flour
1 tsp cinnamon
½ tsp salt
60g unsalted butter, melted (or Nuttelex)
2 tbsp rice malt syrup
1/2 tsp pure vanilla extract
Filling
8 pitted dates
500g roasted pumpkin
¼ cup maple syrup
1 tsp freshly grated ginger
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
Pinch of salt
3/4 cup coconut milk*
3 eggs, lightly beaten
Topping
½ cup pecans
1 tbsp maple syrup
½ tsp cinnamon
Preheat oven to 180°C and place tray of quartered pumpkin in for 30-40 minutes til soft.
To make the crust: Prepare a 9-inch springform pan by lining the bottom with baking paper. Place pecans into food processor and pulse til roughly chopped. Add the rest of the dry ingredients and pulse. Add melted butter, syrup and vanilla and pulse til combined. Tip mixture out into pan and press firmly covering the bottom and 2-3 cm up the sides. Bake in oven for about 5-10 minutes to set. Remove the pan and set aside.
To make the filling: Place dates in food processor and process til smooth. Let the pumpkin cool enough to scoop flesh from the skin, and add to food processor. Add all ingredients except the eggs, processing on high until smooth and creamy. Ensure mixture is cool before finally adding the eggs, and process on high. Pour pumpkin mixture into cooled pie crust. Bake for 60 minutes (or until skewer comes out of the centre clean). Allow to cool for 10 minutes before removing from pan, then set pie on a wire rack to cool for at least an hour before serving.
To serve: Combine pecans, maple and cinnamon in a small bowl. Spread over baking paper and place in the oven for 10 minutes. Place cooled pecans over the pie, and place in the refrigerator. Tastes best the next day served with a little natural yoghurt. Enjoy.
A big thank you to Friendly Little Kitchen for letting us republish this recipe. Make sure you scroll through the full collection of Stephanie’s recipes for more mouthwatering options!
*Dislaimer: As delicious as this recipe looks, we have not officially tested the entire batch for verified FODMAP Friendly levels. According to the thresholds we use in testing, some ingredients such as pecans and coconut milk, may be problematic in higher quantities. If these particular foods pose digestive issues for you, we’d consider swapping them out for more FODMAP Friendly options. Otherwise, consider indulging in moderation and seeing how you go! For more info on FODMAP Friendly data for over 300 tested foods, click here!
