Halloween and pumpkin go hand in hand. On the website you can find pumpkin muffins and pumpkin soup, and now I’m adding a pumpkin pie. It’s not very pretty, in fact it looks a bit like someone that used sunbeds too much when they were in fashion 😄 Tasty though 🎃

Tart shells

Ingredients

2 cups almond flour

1/2 cup tapioca

1/2 bolli rice flour

2 tbsp melted coconut oil

25 g vegan butter

1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 tbsp water)

1/2 tsp salt

1-3 tbsp water (if needed)

Method

Preheat the oven to 160°C 

Melt the coconut oil and let it cool down a bit.

Grease the baking pans (or a baking pan) with coconut oil. Use it sparingly.

Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well. 

Whisk the melted coconut oil into the flour until it resembles breadcrumbs.

Finally add in the egg (or chia egg that’s set for 5 minutes) and butter in small cubes. Rub it together with your hands, same way you would with a typical tart shell pastry. However, doing this is a bit more challenging and you might have to add some more water, especially if using chia egg. 

When baking one big tart, roll the pastry out between two sheets of baking parchment. 

Otherwise, divide the pastry into baking pans and press down with your fingers. The shells should be thin.

Blind bake for 15 minutes on 160 degrees. 

Filling

Ingredients

1 can (425g) pumpkin puree , organic

1 cup full fat coconut milk, the solid part only

1 tbsp stevia powder, from Good Good

1/4 cup arrowroot

2-3 tsp pumpkin pie spice

1/2 tsp pure vanilla powder

Method

Add everything to a blender or a food processor and let it run until the blend has no lumps. 

Pour into the tart shell (or shells) and bake on 150-160°C for about an hour on the bottom rack of your oven. 

If you find the top is becoming too dark you can cover it with a baking paper for the last 15 minutes. Don’t be alarmed if the pie deflates when taken out of the oven. That’s supposed to happen. 

Don’t make the mistake of cutting a slice to try out the pie on the day it’s baked. The filling is too soft for quite a few hours and the taste hasn’t developed fully either. Before served it has to rest in the fridge over night at least. It keeps well and becomes even better after a couple of days.

The recipe is sponsored by Good Good and Kryddhusid.

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