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Macadamia and pumpkin pie recipe

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Cut down on food waste this Halloween and use up pumpkins with this delicious – and gluten free – pie recipe from Rebecca Sullivan.

Hands holding a small pumpkin

“This time of year is actually my favourite. I love that feeling of cool weather, hardier food and most importantly I love pumpkins and weeds, two things that are in abundance at the moment,” Rebecca says.

“Being someone that hates waste (especially the food kind), I wanted to share a recipe  to use up those gluts in a delicious and nourishing way.”

“This is a darn good pumpkin pie and gluten free too,” Rebecca says. “The crust itself can be made using any nuts (depending on what you have in your cupboard.

“You can also use a combination of pumpkins and sweet potatoes if you don’t have enough of either to go around.”

For a savoury pie leave out the sugar and add things like paprika, sumac, and fresh herbs. Serve cold in your lunch box.

Ingredients

For the macadamia crust

  • Macadamia meal 2.5 cups
  • Buckwheat flour 2 tbsp
  • Coconut oil 2 tbsp, melted
  • Free range eggs 1

For the filling

  • Pumpkin 750g, cooked
  • Caster sugar 120g
  • cinnamon 1 tsp
  • Nutmeg 1/2 tsp
  • Mixed spice 1/2 tsp
  • Free range eggs 2, beaten
  • Whole milk 160g
  • Butter 1 tbsp, melted
  • Icing sugar and extra cinnamon for dusting

Method

To make the macadamia crust

  • Step 1

    Preheat your oven to 175.C Line a small pie dish, (about 20cm or smaller for a thicker crust) with coconut oil. If you have one, use a spring form or detachable dish.

  • Step 2

    Into a small bowl mix all of the ingredients together. Push out into the pie dish evenly up the edges and across the bottom.

  • Step 3

    Bake in the oven for 10-12 minutes. Oil will begin to froth from the piecrust but there is no need to worry, it will subside once cool. You can also blot with paper towel when you remove from the oven. Set aside until ready to use. Keep in an airtight container for up to 3 days.

For the pumpkin filling

  • Step 1

    Push the pumpkin through a sieve into a bowl. In another bowl mix in the sugar with salt and spices.

  • Step 2

    Mix in the eggs, butter and milk. Stir well. Pour into the tart shell and cook for 10 minutes at 200ºC

  • Step 3

    Reduce oven too 180ºC and cook for a further 30 minutes until the pumpkin has just set. Just before serving, dust with icing sugar and cinnamon.

Photo by Ryan Christodoulou on Unsplash.

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