- 5 dried figs
- 1/2 cup almond butter
- 3/4 cup low FODMAP plain flour
- 1/4 cup almond meal
- 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
Preheat the oven to 180 degrees Celsius fan forced.
Cover the dried figs with boiling water and leave aside to soften.
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.
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.
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.
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.
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.