Post-Halloween Pumpkin Pie
Halloween, scary costumes and Jack-o’-lanterns have now come and gone but find yourself stuck with a whole load of pumpkin? We made everything from soups, roasted medleys, purees but we still had half a pumpkin so I decided to get creative. Having a sweet tooth, I looked for some recipes for a Pumpkin cake but couldn’t find a healthy option – so I got experimenting and the result wasn’t too bad, so voila the recipe for a gluten and refined sugar free recipe!
Ingredients for 8 slices:
- 250g pumpkin or butternut squash, grated
- 150g coconut flour (or gluten free flour)
- 4 tbsp of Agave Nectar or any alternative sweeteners
- 2 tsp mixed spice
- 1 tsp baking powder
- 100g sultanas or raisins
- 2 eggs, beaten
- 100g coconut oil
- Zest of ½ an orange
- ½ tbsp Orange Juice
- Pinch of salt
- 100ml Almond milk
Cream cheese Icing:
- 100g soft cheese/cream cheese
- 2 tbsp Honey or sweetener
- Zest of ½ orange
- Juice of ½ orange
- 40g Butter (optional to thicken consistency of frosting)
- Heat oven to 180C.
- Butter and line small roasting tin with coconut oil.
- Mix coconut flour, spice, baking powder, sultanas, salt in a large bowl.
- Separately, add the beaten eggs to the melted coconut oil, then stir in the orange juice and zest.
- Add mixture to the dry ingredients. Add the grated pumpkin.
- Mix in the Almond milk to give the mixture more moisture. It will be quite crumbly/dry because of the coconut flour but it will bake fine.
- Pour in tin and bake for 30mins or until golden.
- To make the frosting, beat the cream cheese with the orange juice, orange zest and honey, as well as the butter if you are using it. Leave to set in the fridge.
- When the cake has cooled, turn onto cooling rack, prick with skewer and drizzle with the orange juice. Leave to cool.
- Spread the frosting on top of the cake in peaks and swirls.
We hope you enjoy this recipe and if you do find ways to improve it, please do share it with us so we can try again after our next Halloween!! xx