Raspberry Studded Pumpkin Pie
Raspberry Studded Pumpkin Pie
This pie has a comforting burst of pumpkin, warming spices and hints of vanilla on a crunchy nut base. Delicious!
Servings
Prep time
Cook time
Recipe
Ingredients
- Coconut oil, or unsalted butter, for greasing
- Base
- ⅔ cup raw cashew nuts
- ¼ cup sesame seeds
- 1½ tbsp chia seeds
- 1½ tbsp flaxseeds
- ¼ cup sunflower seeds
- ⅓ cup cooked brown rice
- ⅓ cup quinoa flakes
- 6 drops stevia liquid, or 1 tbsp rice-malt syrup
- 1 tsp alcohol-free vanilla extract
- ½ tsp ground cinnamon
- 2–3 tbsp coconut oil, or unsalted butter
Method
- Preheat the oven to 190°C and lightly grease a 20cm spring-form cake tin or pie dish.
- Combine all the base ingredients in a food processor, adding the coconut oil last, and process for about 15 seconds or until crunchy.
- Remove the dough and, using your hands, press it evenly into the prepared tin, packing it slightly around the edges to make a crust. Bake blind for 10–15 mins or until the base is firm and lightly golden in colour.
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