Ahh. This brings back childhood memories. I don’t think my mum ever knew what rice malt syrup was, but you get the idea……
FILLING
3 eggs
½ cup rice malt syrup
1 ½ cups pumpkin puree (Tip, not from the carving pumpkins as they don’t taste so nice. Use a regular one instead)
1 tsp cinnamon
1 tblsp fresh ginger, grated
¼ tsp each nutmeg and cloves, ground
Rind of 1 lemon
¾ cup cream (oh, did I say healthy??? I did find this recipe in some healthy living mag)
1-2 tblsp arrowroot (I used a lot more because I doubted it would have the holding power, and it still worked out well)
1 tsp salt (I used less)
CRUST
¼ cup butter, softened
2 cups almond or hazelnut meal (or mix both, or use LSA)
Pinches of salt
- Preheat oven to 180 degrees. Combine softened butter, nut meal and salt in a bowl and mix well. Work it a bit so it holds better as the oil will be released from the nuts. Press the mixture into the bottom and sides of a 21 cm pie dish. Cook for 5-8 mins until it starts to turn golden
- Let the crust cool fully (use the fridge or freezer if necessary) Cream eggs and rice malt syrup, then blend in the rest of the ingredients. If it’s a bit too runny, add extra arrowroot. It should be a thin, custard-like consistency.
- Gently pour the filling into the crush and bake for 45-55 mins or until the centre of the pie sets (when it starts to crack away from the base a little that’s a good sign) Have patience here. This pie is much better when its properly cooked and looked like baked custard.
- Remove from the oven and cool completely, then place in fridge. Serve with cream or some other healthy cream version. Enjoy!