Low-Fat Pumpkin Pies (ve, gf, refined-sugar free)

Autumn and winter are usually the seasons I crave more sweet, comforting foods. There is something about the cold, wet weather that makes me want to stay at home with a piece of pie or cake and a herbal infusion.

Whilst there is nothing wrong with listening to your body, and how these cravings change according to the season, we still need to be mindful of our overall health. Pie and cake can offer comfort for a few minutes but I know for myself the bloating, dehydration and lethargy that follow are usually not worth it.

This is why I wanted to share these pies with you – they are naturally gluten and grain-free, low in fat (they have no added fat at all!), high in vitamin A (from the pumpkin) and a wide range of minerals (thanks to the flaxseed and almonds).

Most importantly, they are deliciously light and the perfect Autumnal dessert.

• Ingredients

  For the pastry:

  • 2 cups of ground almonds

  • 1/2 cup of arrowroot powder

  • 3tbsp milled flaxseed

  For the filling:

  • 425g pumpkin puree

  • 1/2 cup maple syrup

  • 100ml almond milk

  • 1tsp vanilla extract

  • 1tbsp arrowroot powder

  • 1/2tbsp mixed spice

  • 1tsp ground cinnamon

  To serve:

  • vanilla coconut yogurt

  • extra cinnamon

• Method

  1. Pre-heat the oven to 180ºC. Start by making the pastry; combine the flaxseed with 7 to 9 tablespoons of water and set aside for 5 minutes.

  2. Mix the other ingredients in a medium bowl and add the flaxseed, combining everything until you have a dough. If it’s crumbling add another tablespoon of water and if it’s sticking to your hands add a tablespoon of ground almonds.

  3. Roll the dough (I like to do this in between 2 sheets of greaseproof paper) until it’s thin and even. Cover your pie dish with the dough and keep it in the fridge as you get started on the filling.

  4. In a large bowl, mix in all pie ingredients until well combined. Taste for sweetness and add more maple syrup if needed.

  5. Remove the dough-lined pie dish from the fridge. Top with some greaseproof paper and dried beans or ceramic baking beans and blind bake for 5-7 minutes.

  6. Remove from the oven and pour the pie filling evenly. Bake for 40 minutes or until the middle of the pie is set. If the pastry is looking too dark, cover with aluminium foil.

  7. Remove from the oven and let it cool down before transferring to the fridge for at least 1 hour to set completely. I love it served with a dollop of vanilla coconut yoghurt and extra cinnamon.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.