Chilled Pumpkin Pie

feature pumpkin

My mum’s American so Halloween has always been a big event in our house. My Grandma would send over a box of webs and other delights long before shops here starting selling spooky decorations and we’d do apple bobbing and begging…I mean trick or treating. Three kids knocking on doors armed with fart gas (just in case someone actually chose to be tricked) can be quite profitable.

Pumpkin Pie is my very favourite part of Halloween, it has an incredible taste perfect for those with a sweet tooth yet it’s made largely of a vegetable so you can eat it feeling all smug and wholesome!

Chilled Pumpkin Pie

6 tbsp coconut flour
4 tbsp coconut oil
2 tbsp maple syrup


1kg small pumpkin, deseeded and quartered
5 tbsp maple syrup
3 tbsp coconut milk
1 tbsp arrowroot
1 tsp vanilla extract
1 tsp all spice
1/4 tsp ground nutmeg
1/4 tsp ground ginger

  1. Preheat oven to 180/gas mark 6. Place quartered pumpkin in the oven and bake for 40 minutes or until tender
  2. Add the coconut flour, oil and 2 tbsp of maple syrup to a bowl and mix until thoroughly combined. Spoon into a parchment lined loaf tin, pat down to make an even layer of the bottom. Place in oven for 10 minutes or until golden then set aside to cool
  3. Once pumpkin ready, remove flesh from the skin and blitz in a blender until pureed, set aside to cool
  4. Add all of the filling ingredients to a food processor and blitz until fully combined. Pour into the cooled loaf tin and place in freezer for 2 hours, the mixture should be firm to touch but not frozen. Store the pumpkin pie in the fridge until ready to eat
  5. Remove from fridge and serve with a dollop of coconut cream and cacao nibs – optional


Hannah x

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