Clean Eating Pumpkin Pie
This clean eating pumpkin pie has a nutty, wholemeal spelt and oat pastry, filled with a beautifully smooth, whipped pumpkin filling. Sweet and delicately spiced, this pie is full of the flavours of autumn.
- In a food processor, grind the oats into a fine flour. Tip the spelt flour and salt into the food processor and blend briefly to mix the flour and oats together.
- Cut the butter into cubes and add them into the processor. Pulse blend until the butter is well combined with the flour and resembles fine breadcrumbs.
- Add the maple syrup into the blender and pulse briefly as the dough comes together into a crumbly ball. If your mix looks really dry, add a little bit of extra syrup.
- Gently press the dough into a greased pie dish, using your fingers to push the dough into the dish. Make sure that it isn’t too thick. Patch up any gaps you have with extra pastry. Prick the base of the pie with a fork.
- When the whole dish is lined in an even layer of pastry, cover the dish with clingfilm and chill in the fridge for 30 minutes.
- Pre-heat the oven to 200°C. Put the chilled pie crust into the oven and blind bake for 10 minutes.
- Add all of the pie filling ingredients into a large mixing bowl. Whisk well with a balloon whisk until light and fluffy.
- When the base has had its 10 minutes, pull it out of the oven and carefully pour the pumpkin filling into the dish.
- Put the pie back into the oven and turn the heat down to 180°C. Bake for 50 minutes, until the middle is set and the top is puffed and starting to brown.
- Remove the pie from the oven and allow to cool before serving.