Pumpkin Pie

My first attempt on making pumpkin pie. It's really good! Not too sweet, but it's not like you're eating just pumpkin either. It's not too heavy or filling, but still satisfying. I couldn't resist having a piece for breakfast today..

My inspiration for this recipe came from this Pumpkin Pie recipe from Everyday Paleo. But I made a different crust and adapted the filling recipe too, making it totally fruit sweetened and adding some more pumpkin.

Pumpkin Pie
Crust:
- 1 1/2 cup of almond flour
- 1/4 cup coconut oil, melted
Filling:
- 500g pumpkin puree or cooked chunks
- 2 eggs
- 1/2 cup coconut milk
- 2 bananas
- 1 1/2 tsp cinnamon
- 1 tsp cookie spices (or a mixture of ginger, cloves and nutmeg)

1. Preheat oven to 175 degrees Celsius. Line a tart pan or (spring) cake tin with parchment paper, or grease it with some oil.
2. Mix the ingredients for the crust in a bowl and spread it over the bottom of the cake tin, press down to form a nice crust. Bake for approx. 12-14 minutes, until it starts to brown.
3. In the mean time make the filling by combining the ingredients for the filling in a food processor. Process on high for about 30 seconds, until well-combined.
4. Pour the filling into the baked crust and bake for another 45 minutes, until set.
5. Let it cool and serve! Would be great with some coconut cream.

Pumpkin puree is really easy to make; just put a small pumpkin into the oven on 200 degrees celsius for about an hour, let it cool and peel the skin off. Cut it into chunks, removing the seeds and threads, and puree.