Side Street Style

A family lifestyle, interiors & travel blog

14/10/2014

Healthier Pumpkin Pie and Autumn interiors

Natural sweet pumpkin pie


So a couple of weeks ago we picked up a small pumpkin from Amelia Trust Community farm and our normal thing would be to either make soup or use it in a curry but I felt like doing something really Autumny and Mr A and I thought we would try our hand at making some Pumpkin Pie.

The recipe is unfortunately not vegan but does not have any refunded sugar in it and is sweetened with rice malt as Pumpkin is natural sweet. It was also the first time we made a crust from ground Almonds - it's lovely especially if you use coconut oil.

Ingredients

3 Eggs
125ml rice malt syrup
375ml Pumpkin/Butternut squash puree (roast the veggies until soft and then blend them in a blender to make the puree)
180ml Coconut Cream
1 table spoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2-3 tablespoons arrowroot
grated zest of 1 lemon
Flour for thickening if needed

Crust
60g butter (must be unsalted!) or coconut oil
200g ground almonds
1/2 teaspoon of salt


homemade pumpkin pie


Preheat oven to 180c (gas 4). To make crust combine the almond meal and melted butter with the salt  and mix well. Press into a 22cm pie dish and make sure the bottom and sides of the pie dish are covered by the mixture.
Place the pie dish with the crust mixture inside into the oven and cook for 5-8 minutes until it just starts to turn golden. Remove from the oven and refrigerate - but to be honest we just let it cool at room temperature as I didn't have to refrigerate it and it still turned out great

Cream the eggs and syrup and then add the rest of the ingredients until the mixture is the consistency of thin custard - if it's too runny than add more arrowroot or plain flour until you reach this consistency. Gently pour the filling into the crust and bake for 45-55 minutes or until the centre of the pie is set. Remove from the oven and cool. You can eat this warm or cold and is lovely with a big dollop of cream.

This pie went down really well with everyone including the little man and his grandmother - we are going to make sure we bake another one before the end of the season

Autumn is such a lovely and magical time of the year with so much natural beauty in the air as well as harvest time... I thought I would share a few interior inspirations that I am loving at the moment

autumn interiors
Home made apple or pear juice or cider would be dreamy right now (image)

cute placemats
Oh I love these placemats and autumn apples - so cute (image)

dolly decorated pumpkin
A dolly decorated pumpkin - love it (image)


8 comments:

  1. I once tried making a savoury spiced pumpkin pie with chicken and veg and it worked nicely but I've always wanted to try the traditional sweet american version. Bet it's yum!

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  2. I'm not sure I'm ever going to be persuaded to eat pumpkin anything again after a horrible spice pumpkin chai latte in San Francisco. However, the colours are just beautiful in this post. Blue and russet orange, such a great combination.

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  3. I love this! I'm going to give this pumpkin pie a go this Thanksgiving. Rice malt syrup is a real winner here.

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  4. Oh yum...this looks fab! I've never made anything pumpkin based but it looks soooo good! x

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  5. I've never tried pumpkin pie but this looks amazing! x

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  6. I love pumpkin pie and this recipe looks fab! I think i'll make this for a weekend pudding - thanks :)

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Lovely comments

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