Fun Pumpkin Desert
Besides soup, pumpkin is a great ingredient for desserts! It’s an easy way to get fibre into your diet. Too. Fibre is needed for good digestion and regular bowel motions. Pumpkin also contains a powerful antioxidant called beta-carotene, which is converted to vitamin A in the body. This fat soluble vitamin is good for the skin, eyesight and the immune system.
Pumpkin also contains B vitamins, which are required for energy and memory. It is a good source of minerals too, (calcium, potassium, copper and phosphorus) which are needed for cellular function. Pumpkin pie is a great way to get all of these nutritional goodies.
This recipe includes options for baked and non-baked pie fillings.
Serves: 4
Prep: 15 minutes
Cooking time: 1 hour 30 minutes
Ingredients (Crust)
- ½ cup and two tablespoons of hazelnut flour
- ½ cup sorghum flour
- ¼ cup and 2.5 tablespoons of sweet rice flour (this is not the same as rice flour). Buy glutinous rice flour or mochiko flour from your local Asian store. Other replacements are arrow root or potato starch.
- 3 tablespoons of tapioca starch
- ¼ cup of granulated sugar. Can be substituted for 63 grams of honey or maple syrup.
- 1 tsp ground cinnamon
- 1 tsp salt
- 7 tbsp of coconut oil, firm but at room temperature and one tablespoon for the pan.
- 1 tsp vanilla extract
- 1½ to 2 tbsp of ice water
Filling Ingredients (Baked)
- ½ cup and two tablespoons of hazelnut flour
- ½ cup sorghum flour
- ¼ cup and 2.5 tablespoons of sweet rice flour (this is not the same as rice flour). Buy glutinous rice flour or mochiko flour from your local Asian store. Other replacements are arrow root or potato starch.
- 3 tablespoons of tapioca starch
- ¼ cup of granulated sugar. Can be substituted for 63 grams of honey or maple syrup.
- 1 tsp ground cinnamon
- 1 tsp salt
- 7 tbsp of coconut oil, firm but at room temperature and one tablespoon for the pan.
- 1 tsp vanilla extract
- 1½ to 2 tbsp of ice water
Filling Ingredients (non-Baked)
- ½ cup and two tablespoons of hazelnut flour
- ½ cup sorghum flour
- ¼ cup and 2.5 tablespoons of sweet rice flour (this is not the same as rice flour). Buy glutinous rice flour or mochiko flour from your local Asian store. Other replacements are arrow root or potato starch.
- 3 tablespoons of tapioca starch
- ¼ cup of granulated sugar. Can be substituted for 63 grams of honey or maple syrup.
- 1 tsp ground cinnamon
- 1 tsp salt
- 7 tbsp of coconut oil, firm but at room temperature and one tablespoon for the pan.
- 1 tsp vanilla extract
- 1½ to 2 tbsp of ice water
Directions (Crust)
Use a pastry brush or paper towel to rub a tablespoon of soft coconut oil into a thick layer on the bottom of a tart pan with a removable bottom. Place tart pan in the freezer while you prepare the crust.
Add the hazelnut flour, sorghum flour, sweet rice flour, tapioca starch, sugar, cinnamon, vanilla extract, 7 Mix until the dough begins to clump together, 2-3 minutes, adding more water as needed.
Remove the tart pan from the freezer. Press the dough evenly around the sides and then move on to the bottom. Your crust should be between 3.5 to 6mm thick with the top edges squared off. Prick the bottom with a fork, place on a baking sheet, and chill in the freezer or fridge until firm, 15-30 minutes.
Meanwhile preheat the oven to 180°C. When the tart shell is firm, bake on the middle rack. If using the baked filling, bake for 15-18 minutes, until the crust begins to look cooked but not yet browning. If using the no-bake filling option, bake it for an additional 5-10 minutes, until the tart is lightly golden brown.
Remove from the oven and while the crust is still hot, use gently press down on the sides and bottom to help hold it together as it cools. Let cool for at least 20 minutes before adding the filling.
Directions (Baked Filling)
In a large mixing bowl, mix the brown sugar or alternative sweetener with the spices. Add the eggs, pumpkin puree, coconut milk, and vanilla and whisk well to combine. Ensure that it is smooth by pouring through a fine mesh sieve.
Carefully pour the filling into the par-baked pan. Gently push the tart back into the oven and bake for a further 45 to 50 minutes until the centre is set when the pan is gently jiggled.
Remove from oven and let cool completely on a wire rack for at least an hour. Gently release the tart from the pan and chill for at least 2 hours.
Direction (Non-baked Filling)
Whisk together light brown sugar or alternative sweetener, corn starch, spices, and salt in a medium saucepan. Add coconut milk, pumpkin puree, egg yolk, and vanilla extract and whisk until smooth. Bring to a boil over medium heat, whisking constantly, making sure to scrape the edges and bottom of the pot. Continue boiling for a couple of minutes until it thickens to the consistency of yogurt.
Pour into prepared tart crust and smooth with a spatula. Any extra can be used for later as a treat. Chill completely for around 2 hours.
Notes
You would need to make your own pumpkin puree. You will need around 1.8 to 2.7kg of pumpkin sprinkled with salt. Roast until cooked. Cool down and use a food processor or blender to form a smooth puree.
