Thursday, 25 October 2012
For the pastry:
200g of ground almonds
2-3 tbs melted coconut oil
Mix in a bowl until it forms a ball.
Press into an oiled flan tin - to get it nice and flat and avoid your fingers getting all sticky, place a sheet of cling film over the top of the pastry dough and press down with a flat tin or plate.
Prick with a fork to avoid bubbles and bake in the oven until golden.
For the pie filling:
Flesh of one average sized pumpkin, boiled for a bit. Drain and press out the liquid.
Mix in the food processor with 2 tbsp honey, 2 eggs, half a tin of coconut cream and 1 tsp each of ground nutmeg, ground cinnamon, ground ginger and ground mixed spice.
Pour into baked pie case and bake in the oven until the topping begins to turn golden and has set.