Pastry Free Pumpkin Pie

Thanksgiving is not something that is typically celebrated here in Australia, so pumpkin pie is not a common dish among us Aussies. After seeing lots of American posts on all things pumpkin, I decided it was time to bake pumpkin pie.

We were not disappointed, it’s delicious (though admittedly we’ve never eaten any other pumpkin pie recipe so have nothing to compare it to!) and a great way to use up some pumpkin that we have in our storeroom. As homesteaders, we like to store enough pumpkins to last us until the next season. As it is a pastry free pumpkin pie, it is a quick and simple recipe to make. Enjoy a slice with a dollop of cream.

• 450g pureed pumpkin 
• 400g can coconut milk 
• 30g melted butter
• 1 tbsp vanilla
• 2 eggs
• ¾ cup rapadura sugar
• 2/3 cup plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp nutmeg

Pre-heat oven to 180c/350f and grease a 9 inch glass pie dish.

For the pureed pumpkin, simply dice up 450g of pumpkin (skin removed) and place in a steamer basket. Steam until soft. Allow to cool and then blitz.

Add all ingredients to thermomix/food processor bowl and mix/beat until smooth and creamy. 

Pour pie mixture into dish, bake in oven for about 50 minutes to 1 hour. Pie should be firm, bit still give a little when lightly touched. The centre should not be wet. Allow to cool fully then store in the fridge.