Here at Polli we love to cook and eat wholesome food! We always get asked for recipes so we’ve decided to share the love! Every month we will post a tried and true recipe right here on the blog.
Lindsay makes the most AMAZING pumpkin pie. All of us in the studio couldn’t help eat 2 servings each, it is just so moorish. So here it is Lindsay’s famous pumpkin pie which is gluten, and refined sugar free! It can also easily be adapted to be dairy free too. Yummo!
Filling:
1 3/4 cups pumpkin puree (I roast like half a Kent or Jap pumpkin and usually this covers it. Butternut can also be used too)
1-2 Tbsps rice malt syrup (depends on how sweet you want it)
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I grate fresh ginger)
1/4 teaspoon ground all spice
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
3/4 cups cream* (this can be reduced if need be should you have extra pumpkin, just add the cream last)
3 eggs
*swap to coconut cream for dairy free
*swap to coconut cream for dairy free
Crust:
60g chilled cubed butter
2 cups almond or hazelnut meal, or a combination of both, or LSA.
1 teaspoon salt
1/2 tsp of ground cardamom (cos I love cardamom – so delicious!)
1-2 tbsp coconut sugar
1-2 tbsp coconut sugar
Directions:
Preheat oven to 200. In the processor add the meal, salt, cardamom then the cubed butter. Wizz up. It will first be like the consistency on bread crumbs then will start to slightly come together. Stop at this point. Line a pie dish with baking paper and press the crust stuff in evenly. I whack it in the fridge for like 15mins so it firms up a little (although this can be skipped).
Blind bake the crust for 10mins until it starts to look golden, take out and cool.
For the filling – whisk the pumpkin and malt then add the spices. Then beat the eggs into it then lastly the cream.
Pour into the crust then bake at 200 for 15 mins, then turn it down to 170 for 30-40 mins or until it’s barely jiggling. When you stick a toothpick in it, it’s got to come out clean.