Ingredients (Serves 6-8)
- 4 cups cooked pumpkin, equivalent to ½ medium “Kent” pumpkin or 1 medium butternut pumpkin
- ½ cup milk powder
- 2 eggs
- ½ cup brown sugar, loosely packed
- 2 teaspoons cinnamon
- Allspice, mixed spices and/ or nutmeg to taste (optional)
- 1 teaspoon vanilla essence
- 2 tablespoons cornflour
- ½ cup oats
- 3 tablespoons margarine or olive oil
- 1/4 cup nuts- almonds, cashews o any other variety, except peanuts, as they can be too strongly flavoured for this recipe.
- 6 plain sweet biscuits (arrowroot, milk coffee or similar biscuits which can be stale for this recipe)
- Peel pumpkin and remove seeds. Steam the pumpkin until very soft. Allow to cool enough to handle. (This prevents it curdling the egg)
- In a small food processor, blend oats, nuts, margarine and biscuits to a crumb consistency. Mixture will be crumbly but press it firmly across the bottom of a greased pie or slice dish. Bake at 180 degrees for 15 mins or until it begins to look brown. Set aside to cool.
- Blend the cooked pumpkin with the eggs, cornflour, sugar, milk powder, vanilla. Add spices to taste.
- Pour pumpkin mix in to the pie dish and bake at 180 degrees for approximately 1 hour or until cooked through. Cool at least 1 hour before serving, can be served warm but is best served cold after refrigeration.
- You can use shortcrust pastry on special occasions but this recipe does a good job for far less hassle and less unhealthy fats.