This pumpkin pie came to life a few weeks ago when my husband, eyeing off the whole pumpkin I had just bought, asked me if I had any passionfruit. “Why…?” I asked him. He told me he wanted to make a passionfruit pumpkin dessert, that he had eaten some many years ago and wanted to recreate it. Well, I was skeptical. Here in Australia, pumpkin pie (or any sweet pumpkin dessert) is not really heard of it. We use pumpkin in savoury dishes like salads with roast pumpkin or pumpkin soup.
Actually, I’m pretty sure this was the first pumpkin pie I’d ever made.
Anyway, back to my story. So when I finally bought some passionfruit, my husband proceeded to make this passionfruit pumpkin dessert thing – which ended up just being some mashed pumpkin, passionfruit, lime juice and sugar. And it was delicious! I loved it. The kids loved it. Except for my pumpkin hating 3 year old, I couldn’t convince him to try it. So I suggested, why don’t we use this as a pumpkin pie filling?
Fast forward a few weeks and I remade my husband’s recipe into a passionfruit pumpkin pie with a chickpea shortbread crust. I’m really not an expert when it comes to making pastries or pie crusts, so again I asked my husband – “What type of crust should I make?”. He said a shortbread crust would be nice. I remember my friend Jennifer at Bird Seed Tweet mentioning she had made shortbread with chickpea flour, so I decided to try my crust with chickpea flour too.
Pumpkin pie with passionfruit
The result? A slightly nutty-flavoured shortbread crust! It was delicious, and paired perfectly with the sweet pumpkin passionfruit filling.
In other news – my new ebook Hide & Seek Vegetables is now ready for it’s release date of 30th April! I’m so so excited about this ebook – it contains 15 recipes: all vegan, refined sugar free, wheat free (most are gluten free too), oil free – and all contain at least one hidden vegetable! Tested and approved by my kids, plus my handful of recipe testers, so I know you will love these recipes too.
There’s going to be a very, very special discount when I first release the book, so you won’t want to miss out on that…
Get notified when Hide & Seek Vegetables is released by clicking here or the image below :)
- 1 cup water
- 4 cups butternut squash
- 1 passionfruit
- 2 tbs lime juice
- 2 tsp stevia (or more to taste)
- 2 tbs arrowroot powder
- 2 cups chickpea flour
- 2 tbs stevia
- ¼ cup unhulled tahini
- ½ cup water
- Peel, deseed and cube the pumpkin into 1-2cm cubes. Cook the pumpkin in the water in a medium saucepan over a medium heat for about 20 minutes, or until soft. Let it cool slightly while you make the crust (see below). When the crust is ready, add the remaining filling ingredients to the pumpkin and water, and purée or mix well. Pour the filling into the crust and bake at 180C for around 40 minutes. Chill the pie overnight before serving, so the filling solidifies.
- In a large bowl, combine the chickpea flour and stevia. Add the tahini and use your fingers to incorporate it into the dry ingredients, so it will resemble bread crumbs. Pour in the water and stir well, then knead with your hands to get a smooth dough. Press the dough into a lined pie tin (mine was 20cm wide), trim any excess dough. Blind bake the crust for 10 mins at 180C, then continue from filling instructions.
I love reading your comments!
- This might be a silly question, but has anyone else not had pumpkin pie before?
- Do you like pumpkin in desserts or do you prefer it as a savoury vegetable?