500g butternut pumpkin flesh, chopped
600ml coconut milk
2 cups (260g) pecans
6 dried dates
1 teaspoon pure vanilla extract
50g grass-fed butter, melted, cooled
1/4 cup (35g) coconut flour
3 eggs, 1 separated
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
Zest of 1/2 orange, finely grated
1/3 cup (80ml) maple syrup, plus extra to serve
1/4 cup (40g) pumpkin seeds (pepitas)
Coconut yoghurt, to serve
1 Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.
2 Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.
3 Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.
4 Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.
5 Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.
6 Top pie with yoghurt, pumpkin seeds and extra maple syrup.
Source, picture and recipe courtesy: http://www.delicious.com.au/