Festive Pumpkin Pie 

pumpkinpie

Makes 1 pie (10 slices)

Ingredients

For the base:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace or Proflex in Vanilla

  • 200g coconut oil or butter - softened

  • 250g plain wholemeal flour

  • Pinch of salt

  • 100g almond meal

  • 1 teaspoon vanilla essence 

For the filling:

  • 2 cups pumpkin puree - you may be able to find cans of this at your supermarket. Otherwise, we baked ยฝ a pumpkin until tender and then blended. 

  • 3 eggs

  • 1 tablespoon rice malt syrup

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1/2 tablespoon cornflour

  • 1 cup coconut milk or cream

  • 2 tablespoons coconut sugar

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla essence

Directions

  1. Pre-heat oven to 160 degrees celsius (fan forced). 

  2. Place all base ingredients in a bowl and mix until combined.

  3. Press into a greased pie tin and then chill until ready to use.

  4. Place all filling ingredients in a food processor and blend until smooth and creamy. 

  5. Pour over base. 

  6. Bake for 40-50 minutes or until centre is set.

  7. Remove from oven and allow to cool before carefully removing from the tin.

Nutritional Information

Per serve (134g) / Per 100g

Energy (kJ): 1270/944 | Protein (g): 8.6/6.4 | Fat (g): 27.8/20.7 | Saturated Fat (g): 15.4/11.5 | Carbohydrates (g): 3.6/2.7 | Sugar (g): 2.7/2 | Sodium (mg): 54/40