Healthy Pumpkin Pie

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Pumpkin Pie- I never really understood the North American dish, I always wondered, "is it supposed to be sweet or savoury"? The idea of a sweet pumpkin pie just didn't really make sense to me...until organic pumpkins grown on the Woodstone Farm were available in abundance and I began getting creative in the kitchen with them. I love pumpkin everything, pumpkin soup, pumpkin mash, roasted pumpkin as a side or in a salad, roasted and then mashed through a bolognese sauce, pumpkin in risotto, basically anything pumpkin is delish! 


Recently I created this healthy pumpkin pie dessert, which really you could eat for breakfast if you want to! It is easy and delicious- definitely the two main criteria in my kitchen. I served it with coconut yoghurt but it would also work well with fresh cream, ice cream or just on its own.




Healthy Pumpkin Pie 


Pumpkin Filling:


How To:

  1. Preheat oven to 180 degrees Celsius.
  2. Cut pumpkin into large chunks and remove skin.
  3. Coat the pumpkin pieces in coconut oil and bake for approximately 45 minutes or until completely soft and mushy. Once cooked, place aside to let cool. 
  4. Combine pumpkin with other filling ingredients in a food processor and blend well. 
  5. Combine all the base ingredients into food processor and blend until well combined and the mixture sticks together. 
  6. Press out the base mixture into a springform cake pan. 
  7. Pour the pumpkin filling mixture on top of the base and spread it out evenly. 
  8. Let it chill and set in the fridge for a few hours.


I would love to hear from you if you have tried it at home!

Did your friends and family enjoy the taste?

Feel free to send any feedback about the recipe to my e-mail alicia@woodstonepantry.com.au or post a photo of your finished product on our Facebook page. 




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