Pumpkin Pie
Ingredients
Crust
- 5 dried figs
- 1/2 cup almond butter
- 3/4 cup low FODMAP plain flour
- 1/4 cup almond meal
Filling
- 2 eggs
- 3/4 cup brown sugar
- 2 cups canned pumpkin puree
- 1 cup coconut milk
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp cloves
- pinch salt
Instructions
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Preheat the oven to 180 degrees Celsius fan forced.
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Cover the dried figs with boiling water and leave aside to soften.
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In the meantime, prep your pie filling by combining all the ingredients in a large mixing bowl and whisking them with a hand-held electric mixer until fluffy. Set aside while you finish your crust.
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Drain the dried figs and add them to a food processor. Add the almond butter, flour and almond meal and process until a dough forms.
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Grease a standard size quiche tin, and press the dough evenly into the bottom and sides of the tin. Bake in the oven for 15 minutes or until golden.
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Set the base aside for cool for 5 minutes and then pour in the filling. Spread it evenly with a spatula and return to the oven for 40 minutes or until an inserted skewer comes out clean.
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Leave the pie to cool completely before serving. Best served with a scoop of low FODMAP ice cream or a dollop of lactose-free cream.
