CRUST
1 1/2 cups rolled oats
1/2 cup brown rice flour
1/2 cup chopped almonds
1/3 cup cold-pressed vegetable oil
3 tablespoons maple syrup
1/4 cup water
Pinch salt
FILLING
1 large butternut pumpkin
3 eggs (organic is best)
1/2 cup Maple Syrup
Pinch salt
1 teaspoon ground cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon freshly ground nutmeg
Method
Preheat the oven to 210C. Cut the pumpkin in half. Place cut side down on a baking tray (seeds intact) and bake for 45 to 50 minutes, or until soft; set aside to cool. When cool enough to handle, scoop out the seeds and discard; scoop the pulp out. You should have 3 cups.
CRUST: While the pumpkin is cooking, oil a 9 inch deep-dish pie plate. Combine the oats, brown rice flour and almonds in a large bowl. In a small bowl whisk together the oil, maple syrup. Water and salt. Pour wet ingredients into dry, stirring well to mix. With wet hands press the crust evenly into the prepared pie plate, starting from the middle outward, and going up the sides. Bake in the same oven for 5 to 7 minutes or until the crust id set. Do not let brown.
FILLING: Place the squash, eggs, maple syrup, salt and spices into a food processor and process till smooth.
Pour filling into the prebaked piecrust and bake at 210C for 15 minutes, then reduce heat to 180C for 30 minutes or until set.
Let the pie cool to room temperature, then chill thoroughly before serving.
We were sorry to see one of our team members leave last week, Jen is moving back to Canada to start a new life with her Australian husband Nick. We wish you all the best with the move and your adventure in Canada, Love the Polli girls. PS we were happy to have this Pumpkin pie on Jens last day, cooked by Sherri. YUM.
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