Pumpkin Pie for the Grain Intolerant

With Halloween and Thanksgiving coming up in Canada and the US I thought I’d offer all you intolerant :) people out there a grain free version of pumpkin pie.

Pumpkin Pie

Base Ingredients:

  • 200g almond meal
  • 50g melted butter
  • 1 teaspoon mixed spice (optional)

Filling Ingredients:

  • 250g pumpkin
  • 250g gold sweet potato
  • 1/2 cup brown sugar (firmly pressed into measuring cup)
  • 1 teaspoon vanilla or vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup pouring cream (it can be thickened, just make sure it’s runny, not the sort that can maintain its shape if dolloped.)
  • 2 eggs

Method

Mix all base ingredients together well. Press firmly into an 8 inch pie plate and cover base and sides. Refrigerate while you prepare filling.

Preheat oven to 180 degrees.

Steam pumpkin and sweet potato separately until tender. * Let cool.

*Make sure you steam the vegetables not boil them as boiling will increase the water content and make the mixture too runny.

When pumpkin and sweet potato are cool place in a blender or food processor with the remaining filling ingredients and blend well until mixture is smooth.

Pour mixture onto the prepared almond base and bake for about 1 hour or until filling is set. Cool on a wire rack then refrigerate until filling is firm.

I serve this with custard and cream, but the girls in my writing group will attest that it tastes just fine without embellishment.

Hope you enjoy it! :)

 

Sandy

 

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6 Responses to “Pumpkin Pie for the Grain Intolerant”

  1. Helene Says:

    I’ve always been a sucker for pumpkin pie, Sandy! Love the sound of this recipe :-) Thanks for sharing it!

  2. sandra Says:

    My pleasure, Helene! :) I’m in the process of testing a coconut and passionfruit custard pie. Results will be in after dessert tonight. :)

  3. Glenda Says:

    As one of those girls in the writing group, I can definitely attest to the fact that this pumpkin pie tastes amazing. I had trouble at first (for all of two seconds) getting my head around pumpkin being part of a dessert, being an Aussie who has only ever eaten pumpkin as a savoury thing e.g. roast pumpkin.

  4. sandra Says:

    Hi, Glenda! So I lured you to my blog with food, huh? LOL, I know what you mean about pumpkin being a dessert. Thanks for dropping by. :)

  5. Suzanne Says:

    I have never tasted pumpkin pie, although I have had grammar pie. I’m not too sure about the pumpkin side of it, although I lovvvvvvvvvvvveee pumpkin soup. :)

  6. sandra Says:

    Hi, Suzanne :) I hear you on the pumpkin soup. The sweet potato in the pumpkin pie helps give the dish a sweet/savoury taste.

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