Pumpkin pie is very Thanksgiving {as the pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter.}, but I think that the spices of nutmeg, cinnamon, and cloves make it feel appropriate for Christmas too.
If you have any American/Canadian guests over at Christmas time then I am sure that they would really enjoy this Christmas pumpkin pie. And in a time of indulgence, a dessert made from a veggie is practically like not having a dessert at all, right? Go on, have two slices. Not sure about making a pie? How good do these pumpkin pie crumble bars look!
CHRISTMAS PUMPKIN PIE
170g almond biscotti
30g sugar
55g unsalted butter
580g-600g pumpkin
2 tbsps maple syrup
200g firmly packed coconut sugar
2 tbsp plain flour (I used gluten free)
½ tsp salt
2tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
¼tsp ground cloves
3 eggs and 2 egg yolks
1 cup thickened cream
80g almond milk
1½ tsp vanilla bean paste
1 tbsp brandy
Place biscotti into a zip lock bag and crush until they are a fine crumb. Pour into a bowl and add melted butter and sugar and mix until the mixture looks like wet sand.
Tip out the biscuit mixture to a very well greased tart tin or spring form cake tin about 20-25cm in diameter. Press the biscuit mixture into the bottom of the tin and slightly up the sides of the tin.
Bake in a 200C oven for about 10-13 minutes or until slightly golden.
Slice pumpkin into wedges and place on a lined baking sheet. Drizzle with some maple syrup and bake in a 200 degrees oven for around 40 minutes until the pumpkin is really soft. Keep an eye on your pumpkin in the oven as you don’t want it to burn.
Remove the skin from the cooked pumpkin and you want about 2½ cups of cooked pumpkin for your filling. Place the pumpkin in a food processor and process for 20 seconds or until pureed.
Add in coconut sugar, salt, cinnamon, ginger, nutmeg and cloves and process for another 10 seconds. Add in flour, eggs and egg yolks and process for a minute. And finally add in the cream, milk, vanilla and brandy and process for a minute. Scrape down the sides of the bowl and give it another 30 seconds.
Place your cooled piecrust onto a baking sheet/tray and now pour your delicious pie filling into the crust. Carefully place baking tray into the oven and bake at about 160 degrees for 1 hour and 15 minutes.
Serve the pie with a dusting of icing sugar and some cream or ice cream on the side.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
