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Ingredients
- Title:Crust
- 1½ cups unbleached white flour
- ½ cup almonds, finely ground
- 1/3 cup cold-pressed vegetable oil
- or unsalted butter
- 3 tbsp honey
- 2 tsp lemon juice
- ¼ cup water
- pinch sea salt
- Title:Filling
- 1½kg Jap pumpkin
- 3 eggs, organic or free range
- 1/3 cup honey
- pinch sea salt
- 1 tsp cinnamon, ground
- ¼ tsp ground ginger or freshly squeezed ginger juice
- ¼ tsp nutmeg, freshly ground
Method
Preheat oven to 180C. Cut the pumpkin into large pieces leaving the skin on. Place pieces cut-side down on to a tray and bake for 45-50 minutes or until soft. Remove the skins and set aside.
To make the crust, oil a 25cm flan dish. Combine the wet ingredients and whisk into the combined dry ingredients. Bring together into a ball, flatten and press into the oiled flan dish, starting from the centre outward and working up the sides. Bake at 180C for 7 minutes or until the crust is set.
To make the filling, place the roasted pumpkin pieces and other filling ingredients into a food processor and puree until smooth. Pour into the pre-baked pie crust and bake at 190C for 45 minutes or until set. Let the pie cool before serving.
Makes a 25cm pie
