I love a good pumpkin pie even though it’s more american than australian I revel in it’s creaminess and spiciness, I used some spices that I smuggled back from a herbal apothecary in east village new york, the mixed pumpkin pie spice has cinnamon, nutmeg, ginger, cloves and cardamom. Today cooking this in my kitchen I explored a pie with no crust, I’m not so skilled with pastry and have wheat intolerances so I opted for no crust and this is the delightful result.
It’s so easy and the longest part of this recipe is roasting the pumpkin, so I painted my nails while I was waiting for the pumpkin to roast. I can imagine this doesn’t need anything to go along with it just simply slice and eat.
500g butternut pumpkin, skinned and cut into small chunks
1 tablespoon sweet spices (see mix above)
1 cup coconut milk
1 tablespoon arrowroot
1/2 rapadura sugar
1 tablespoon shredded coconut I use loving earth brand
Lightly coat the pumpkin with extra virgin olive oil and put on a baking tray to cook for 30 minutes
In a food processor add the pumpkin, spices, sugar, coconut milk, eggs and arrowroot and pulse until blended very well.
Grease a pie dish and pour in the mixture, sprinkling some coconut on top
Bake on 160 degrees for 40 minutes