Pumpkin pies aren’t just for Halloween, and my Raspberry Studded Pumpkin Pie is a delicious must-try, served either fresh out of the oven or chilled. On a summer evening, serve cold topped with some more fresh berries and their juices.
The crunchy base is nutritionally wholesome and dense using a combination of seeds and nuts and has been sweetened with rice malt syrup, which is a good substitute if you’re trying to cut back on refined sugars.
Why not dig out your pie pans and attempt this easy-to-make delectable comforting dish bursting with pumpkin, warming spices and hints of vanilla?... Read more.
Preheat the oven to 190°C (375°F/Gas 5) and lightly grease a 20 cm (8 inch) spring-form cake tin or pie dish.
Combine all the base ingredients in a food processor, adding the coconut oil last, and process for about 15 seconds or until crunchy.
Remove the dough and, using your hands, press it evenly into the prepared tin, packing it slightly around the edges to make a crust.
Bake blind for 10–15 minutes or until the base is firm and lightly golden in colour.
To make the topping, combine all the ingredients, except the raspberries, in a large bowl and mash with a fork until smooth.
Spoon the topping over the base and stud with the raspberries. Return the pie to the oven and bake for 35 minutes.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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It will keep for 5 days in an airtight container in the fridge.
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