24 – Pumpkin pie


Ingredients – Walnuts, dates, raisins, almond milk, pumpkin, agave nectar, cinnamon & all spice

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To celebrate Halloween and the autumn weather, I made this pumpkin pie with the flesh of the pumpkin I carved. When I was a child we were not celebrating Halloween (I was brought up in France) and to be perfectly honest, I don’t really like Halloween and its celebrations. I don’t really fancy dressing up in scary and bloody outfits. I just try to get the best out of this celebration and time of the year….pumpkin pie and sweeties!

Here is how to make these pumpkin tartelettes (using a standard coffee mug):

Makes 4 tartelettes

For the crust

1 cup of walnuts

1/3 cup of raisins

2/3 cup of dates

1/2 tsp of cinnamon

For the pumpkin layer

2 cups of pumpkin flesh (boiled)

2 tbsp of almond milk

4 tbsp of agave nectar

1 tsp of cinnamon

1/2 tsp of all spice

– To make the crust simply blend the walnuts and cinnamon together. Add the raisins and dates little by little. Once you obtain a sticky mixture, just press it down your tartelette dishes and put them in the fridge while making the pumpkin layer.

– To make the pumpkin layer you only need to blend the pumpkin (pre-boiled), then add the almond milk and the agave nectar. Blend well until you have a creamy mixture. Add the cinnamon and all spice (you can put more if you want your tartelettes full of spices)

– Take the tartelette dishes out of the fridge and pour the pumpkin mixture on top.

– Put them in the freezer for at least 1 hour.

– Take them out of the freezer 15 minutes before serving. You can add nuts or cinnamon on top if you want.

– Et voilà!

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