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Tiger Nut Pumpkin Pie

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I wanted to share this amazing recipe with you because it is so easy, healthy and delicious! There are so many pumpkin pie recipes to choose from but I think this one is great because it's free from grains, gluten, soya, dairy and refined sugar. The base uses tiger nut flour which means that you won't need to add any extra sweetener to it at all!  The pumpkin filling uses raw honey, but feel free to substitute an alternative like coconut nectar or maple syrup.

Ingredients:

Pastry Base

  • 100g ground almonds
  • 50g tigernut flour
  • 40g coconut flour
  • 2tbsp water + extra if needed
  • 2tbsp coconut oil, melted
  • 1 egg, beaten
  • Pinch of salt

Filling

  • 425g pumpkin puree (approx 1 tin)
  • 3 x eggs (medium) beaten
  • 100g raw honey
  • Pinch salt
  • Pinch pepper
  • ½ cup coconut Milk
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp ginger
  • Pinch of ground cloves

Method:

Pastry Base

Pre-heat oven to 170°C / 338°C Place coconut flour, tiger nut flour, pinch of salt and ground almonds in to a mixing bowl and combine with a wooden spoon. Add the beaten egg and mix in to the mixture to form breadcrumbs. Make a well and add in the melted coconut oil and gently mix in. Add in two tablespoons water and using your hands combine the dough. Keep combining until  a solid dough forms, add a little more water if needed. Press the dough in to a pre-greased pie dish (if it's a little crumbly, don't worry just press it will combine). Place in to the oven for 10 minutes to blind bake before removing from the oven and allow to cool a little whilst you make the filling.

Filling:

Increase the oven heat to 180°C / 356°F or pre-heat the oven to this temp if you are just using the filling part of the recipe and not making the base.In to a food processor place the pumpkin puree, coconut milk and raw honey, blend until fully combined and smooth. Add in the salt, pepper and all the spices, continue to blend. Now add in the 3 eggs (beaten) and blend until fully combined. add in spices, salt and pepper. Pour mixture in to pastry case. Add in the eggs and continue to blend until fully combined. Bake in the oven until fully set. If the pie isn't set in the middle by 1hr, bake for another 10 minutes until you can pull a knife out of the centre clean. Place some foil over the pie after  20 minutes cooking to stop the crust from browning too much, but make sure the foil doesn't touch the filling! Decorate with pecan nuts and desiccated coconut, or anything else you like. Thats it - enjoy!

The recipe was sent to me at The Tiger Nut Company by Emma who writes the http://paleowithmrsp.com blog.  

  #Recipes   #healthy   #Baking   #paleo   #dairyfree   #sugarfree   ##glutenfree   #tigernuts   #pumkin

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