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Spiced Pumpkin Pie with an Almond and Ginger Crust

This gorgeous Spiced Pumpkin Pie with an Almond and Ginger Crust from Alexx Stuart's new book Low Tox Life Food tastes as sweet as it looks! It would make the perfect dessert to end a vegetarian dinner feast.

Spiced Pumpkin Pie with an Almond and Ginger Crust

 

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:

  1. 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.
  2. Preheat the oven to 190°C (375°F). Lightly grease a round 20–23 cm (8–9 inch) pie dish or tin.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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