Serves roughly 10
Prep Time - 45 min ( including cooking of pumpkin )
Cooking Time - 1 hr
Total Time - 1hr 45min
Ingredients
CRUST
- 2 cups pecans
- 3 tablespoons Nourished Blends Gut Food
- 1 egg
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil ( melted )
- 1/8 teaspoon celtic salt
FILLING
- 2 cups of pre cooked pumpkin ( skin removed )
- 1 cup coconut cream ( refrigerated until cold )
- 3 eggs
- 1 tablespoon honey ( double for a sweeter filling )
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 1/8 teaspoon pepper
- 1/8 teaspoon celtic salt
Method
- Preheat the oven to 180C. Line the pie dish with baking sheet.
- Place all of the crust ingredients in a food processor. Blend until it comes together & forms a ball.
- Remove & place in pie dish. Gently flatten with your hands until it covers the base & sides of the lined dish evenly.
- Prick several times with a fork. Bake for 15 minutes.
- Meanwhile, scoop out the firm top layer of the coconut cream, plus all of the other filling ingredients & add to a blender or food processor. Blend until smooth & creamy.
- Remove pie from oven. Allow to cool slightly. Pour the filling into the base.
- Carefully return to the oven. Bake for a further 45 minutes or until just set.
- Remove from the oven & cool completely, before refrigerating until firm.
- Serve with optional cinnamon on top. Enjoy your creamy smooth gut loving treat!