Actually, I’m pretty sure this was the first pumpkin pie I’d ever made.
Pumpkin pie with passionfruit
The result? A slightly nutty-flavoured shortbread crust! It was delicious, and paired perfectly with the sweet pumpkin passionfruit filling.
Passionfruit Pumpkin Pie & Chickpea Shortbread Crust
This passionfruit pumpkin pie is sooo good! With a chickpea shortbread crust. Vegan, gluten free, refined sugar free and oil free. Serves: 8 serves
For the filling:
- 1 cup water
- 4 cups butternut squash
- 1 passionfruit
- 2 tbs lime juice
- 2 tsp stevia (or more to taste)
- 2 tbs arrowroot powder
For the crust:
- 2 cups chickpea flour
- 2 tbs stevia
- 1/4 cup unhulled tahini
- 1 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.