This is a perfect nourishing after-school pick-me-up or winter dessert. Can serve warm or cold, we like it warm straight from oven. To be truly decadent, serve with coconut or cashew whipped cream.
Author: Bronwyn Hudson - Fuel Your Family
Serves: 6
Ingredients
3 eggs
2T honey
1½ cups cooked pumpkin flesh
200ml coconut cream
3cm piece of ginger, grated
1 tsp cinnamon
½ teaspoon nutmeg
¼ tsp ground cloves
pinch salt
1 heaped Tbsp cornflour
grated zest of 1 lemon (optional)
Method
Preheat oven to 180c, and grease 6 ramekins (or one larger pie dish if preferred)
In the food processor put eggs and honey, and process for a couple of minutes, until it is getting creamy.
Add the rest of the ingredients and process till smooth.
Pour into greased ramekins and bake at 180 for about 35-40 mins (longer if one large pie).
Recipe by Bronwyn Hudson at https://www.bronwynhudson.com/pumpkin-pies/