Vanilla Pumpkin Pie

By naomi

A completely gluten and sugar free pumpkin pie! Richly flavoured with vanilla, cinnamon and honey all on top of a hazelnut crust. Being healthy doesn't have to be a chore.

Ingredients

• Crust Ingredients
• 2 oz hazelnuts
• 4 oz ground almonds
• 1 oz butter
• 2 heaped tsp set honey
• pinch sea salt flakes
• Filling Ingredients
• 12 oz squash (peeled and de-seeded weight)
• 2 oz butter
• 3 heaped tsp set honey
• 1 tsp bourbon vanilla extract
• 3 large free range eggs
• couple of shakes of ground cinnamon

Details

Servings 6
Adapted from milkforthemorningcake.blogspot.com

Preparation

Step 1

Of course, squash is what we all use for pumpkin pie - I guess squash pie just isn't alliterative enough? Use any of the dense fleshed squashes, celebration, potimarron, acorn, butternut, harlequin.......

Preheat the oven to 180C. Line a springform (or loose bottomed) 8" diameter round sandwich tin with non stick baking parchment.

Chop the (peeled and seeded) squash roughly and put onto and oiled tray. Put the hazels on another, dry tray and roast both in the oven until done. The squash will take 45 mins to an hour to get soft and start to take colour - the nuts about 8-12 minutes. If the squash gets a little caramelised on the bottom all the better!

Set the nuts aside to cool and when they are ready, get on with the crust. Grind the hazels coarsely in a food processor and then add the almonds. Cut in butter, add honey and salt and pulse until the mixture resembles damp crumble topping. Don't let it turn to a paste. Press into the bottom of the tin using a fork - not up the sides, just the bottom. Pop into the fridge to firm up.

When you take the squash out of the oven, turn it down to 140C - fan assisted (155C without).

Make the filling. When the squash is cooked and has cooled to lukewarm, put it in the food processor with butter, honey and vanilla and process until smooth. Add the eggs one at a time and process until thick and creamy. Shake in the cinnamon, taste to see if it needs a little more and then pour onto the chilled crust and bake for 30-45 minutes or until firm to the touch and slightly risen around the edges.

I like mine with a gooey bit in the middle so I took it out when it still had a bit of wobble to it - judge it on what you like personally.

It may crack as it cools, but it won't affect the taste. Serve cool but not chilled.