Spiced pumpkin pie with pecan crust
INGREDIENTS
Crust
- 150g pecan nuts, toasted and finely ground
- 130g dates
Filling
- 500g pumpkin, trimmed and cubed
- 15ml olive oil
- 30ml maple syrup
- 60ml low fat milk
- 10ml cinnamon, ground
- 5ml nutmeg
- 10ml ginger, ground
- 2 eggs
METHOD
Preheat the oven to 170°C.
Place the pumpkin on a baking tray and brush the pieces with the olive oil and roast in the oven until soft.
In the meantime, place ground pecan nuts and dates in a food processor and blend until it resembles fine bread crumbs. If the mixture is not coming together add 15ml water.
Line a greased 20cm tart case with the date and nut mixture, by pressing it into the greased tart case, and place in the fridge to set.
Place the cooled, soft pumpkin in a food processor and blend until smooth and then add the milk, eggs, maple syrup and spices.
Pour the pumpkin mixture into the pecan crust.
Bake the tart for about 30 to 40 minutes until the filling is set.
Allow to cool slightly and serve warm.
Serves: 16, Preparation time: 40min, Cooking time: 40min
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