Pumpkin pie with almond & ginger crust

INGREDIENTS METHOD

For the filling 400g roasted (cooled) butternut squash 5 free-range eggs 120ml maple syrup/honey 125ml coconut cream or organic pouring cream 125ml milk of your choice 2 tbsp tapioca flour or cornflour

tsp ground nutmeg, plus extra to serve 2 tsp ground ginger 2 tsp ground cinnamon tsp ground cloves tsp salt For the pastry 200g chilled butter 60g quinoa flakes or rolled porridge oats 190g tapioca flour 120g hazelnut or almond meal

100g buckwheat flour, plus extra for dusting 2 tsp ground ginger 1 tsp ground cinnamon ¼ tsp ground cardamom ½ tsp vanilla bean powder 115g maple syrup/honey PREPARATION TIME 10 minutes COOKING TIME 50 minutes SERVES 8-10

1 For the filling, blend all the ingredients on high for 30 seconds. Cover the bowl and set aside.

2 Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Lightly grease a round 20–23cm pie dish.

3 For the pastry, pop all the ingredients (except maple syrup/honey) in a food processor and pulse four times, for 3 seconds at a time, until the mixture resembles breadcrumbs. Gradually add the maple syrup or honey until it forms a dough.

4 Transfer the dough to floured work surface and shape into a ball. Place into the prepared pie dish and, using clean fingers, press into the bottom and sides to cover evenly, to about 5mm thickness.

5 Prick the pastry bottom with a fork. Place baking paper on top and cover with beans; bake for 20 mins.

6 Reduce oven to 160°C/140°C Fan/Gas Mark 3. Add the filling to the pastry and bake for 40–50 minutes until it barely wobbles. Sprinkle with extra nutmeg and serve warm or at room temperature.