Is everybody else in the same boat as me? You’ve had pumpkins coming out of your ears?! We’ve had pumpkin everything this autumn thanks to my girlfriend’s mum. She gifted us with some incredibly giant pumpkins which she grew in her garden. We are still slowly but surely working our way through. I decided I’d take on the mother of all pumpkins this afternoon so I got busy in the kitchen to make some yummy pumpkin dishes.
I know I’ve done a different version of a pumpkin pie on my blog before but this one is different… I promise! It’s so healthy you could have it for breakfast! I probably will tomorrow…
For the crust;
- 3 cups oats (2 cups blended to flour, one left chunky)
- 4 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tbsp flax seeds, milled
- 2 tbsp chia seeds, milled
- 1 tbsp mixed spice
- 1 tsp ginger powder
- 1 tsp cinnamon powder
For the filling;
- Pumpkin, baked and pureed, lots! (maybe 4-5 cups)
- 1/3 block creamed coconut, grated (the one that comes in a solid block)
- 2 tbsp agar agar
- 4 tbsp maple syrup
- 50g jaggery, grated
- Mixed spice 1tbsp
- Vanilla 1 tsp
- Ginger 1 tbsp
- Cinnamon 1/2 tbsp
To make the pie crust, melt the coconut oil in a pan large enough to fit all of the other ingredients. Mix together everything in the pan and add a little water if needed to make a firm dough. Press into your pie tin and blind bake for 10 mins.
To make the filling; put the pumpkin puree in a pan and sprinkle over the agar-agar. When it starts boiling stir it in and add everything else. Taste it as you may want more spices / sugar. I used a lot of ginger in mine. Simmer and keep stirring for 10 mins.
Tip the pumpkin mixture into the crust and bake for 30 mins @ 170C.
Allow to cool so it sets.
This would be amazing with a dollop of vanilla nicecream and a drizzle of maple syrup. We don’t have a freezer so I can’t have ice cream so I just had a splash of maple syrup with mine.
As I seemed to have roasted way too much pumpkin than I could ever fit into my pie, I made a bonus item of pumpkin soup.
- Onion, diced
- Garlic, finely chopped
- Ginger, finely chopped
- Chilli flakes
- Black onion seeds
- Curry powder
- Pumpkin, roasted
- Vegetable stock
- 1 tin chickpeas, drained
- Tomato puree
This is a really quick soup – sautee the onion, ginger, garlic. Add the spices and curry powder. Add veggie stock and 1 tbsp tomato puree. Blend and season to taste.
I also had a bit of stale bread hanging around so I sliced it, rubbed garlic all over both sides, cubed it and tossed it with olive oil and I toasted it in the oven whilst the pie was cooking.
I served the soup over basmati rice and topped it with the yummy croutons.
I ♥ Pumpkins. 4eva. IDST.
Questions for you…
- Do you still have lots of pumpkins and squash hanging around?
- What are you going to do with them?!
- What are your favourite pumpkin recipes?
I’m going to turn into a pumpkin now…
P.s. Well done to me for posting a blog when I said I would! I know the pictures aren’t perfect.. Your gal was hungry when the soup was ready and most of the pics were taken in the dark kitchen and not natural daylight. The perfectionist in me apologises. The rest in me is just bloody glad that I’ve posted something on time for once.