Serves 8–10
Cooking time 55 minutes total
Ingredients:
For the filling:
- 2 cups (400 g) roasted and cooled butternut or kent pumpkin (squash)
- 5 organic pasture-raised eggs
- 120 ml (4 fl oz) maple syrup or honey
- ½ cup (125 ml) coconut cream or organic thin (pouring) cream
- ½ cup (125 ml) milk of your choice
- 2 tablespoons tapioca flour, arrowroot or cornflour (cornstarch)
- ⅛ teaspoon ground or grated nutmeg, plus extra to serve
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
For the spiced pastry and/or cookies:
- 200 g (7 oz) frozen or chilled butter
- ½ cup (60 g) quinoa flakes or rolled (porridge) oats
- 1½ cups (190 g) tapioca flour or arrowroot
- 120 g (4¼ oz) hazelnut or almond meal
- 100 g (3½ oz) buckwheat flour, plus extra for dusting
- 2 heaped teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon vanilla bean powder
- ⅓ cup (115 g) maple syrup or honey, at room temperature
Method:
- To make the filling, blend all the ingredients on high for 30 seconds. Cover the bowl and set aside at room temperature while you prepare the pastry.
- Preheat the oven to 190°C (375°F). Lightly grease a round 20–23 cm (8–9 inch) pie dish or tin.
- To make the pastry, pop all the ingredients except the maple syrup or honey in a food processor and pulse three or four times, for 3–4 seconds at a time, until the mixture resembles moist sand or breadcrumbs. On low, gradually add the maple syrup or honey over a few seconds, until the mixture forms a dough. If it’s a bit crumbly, add 1 tablespoon olive oil.
- Dust a clean work surface generously with flour. Transfer the dough to the work surface and shape it into a ball. Place ball of dough in the prepared pie dish and, using clean fingers, press into the bottom and sides to cover evenly, to about 5 mm (¼ inch) thickness. Break off any that comes up over the edges and set aside for making decorative cookies, as in the photo.
- Using a fork, gently prick the pastry bottom all over, about 10 times. Place a sheet of baking paper over the pastry and cover with baking weights or uncooked legumes.
- Reduce the oven temperature to 160°C (315°F). Add the filling to the pastry and bake for 40–50 minutes, until the centre barely wobbles. Sprinkle with extra nutmeg and serve warm or at room temperature.
- To make cookies: Roll dough to about 5 mm (¼ inch) thick. Cut using a cookie-cutter and spread on a baking tray lined with baking paper. Bake for about 15 minutes. Cool on tray.
Smart Tip:
You can make the filling ahead of time and have it in the fridge ready to go. You can also make the whole pie in advance – it keeps in the fridge for 3 days.
Images and text from Low Tox Life Food by Alexx Stuart, photography by Cath Muscat. Murdoch Books RRP $39.99 NZD, RRP $36.99 AUD.
