Ever since I read my first Harry Potter novel all those years ago, I’ve had an obsession with pumpkin pie. Years of diligent research, selflessly sacrificing dessert opportunity after dessert opportunity to the quest, spending hours reading about, experimenting with and tasting variations of this sublime squash tart – all in the name of science; all in the interests of bringing YOU a better dessert. Because, after all, it is ALL about you. I am merely the unselfish object of scientific endeavour. (Not to mention, utterly addicted to pumpkin pie!). So, here it is:
- 450ml cooked pumpkin (here’s how I cook mine.)
- 350ml coconut cream
- 4 tbsp honey (or to taste)
- 1tsp each cinnamon, ginger and nutmeg
- 1 drop clove essential oil
- a pinch of salt
- scant 1/4 tsp bicarbonate of soda
- Cook the pumpkin (see this post).
- Preheat the oven to max.
- In a blender with the S-blade attachment, beat together the egg, spices, salt and bicarb until very well blended, light in colour and slightly frothy.
- Add the pumpkin and honey and blend very well.
- Slowly add the coconut cream and blend very well.
- Pour into a pie dish or (this works MUCH better) about ten small ramekins.
- Cook at max. temperature for fifteen minutes.
- Turn down the heat to about 220 degrees celsius and cook for approximately an hour. Check on it when it smells done. It’s done when a knife poked into the middle comes out clean, and the top is slightly brown.
- If you can, allow it to cool for at least 2 hours. I like it topped with some kind of cream, although we can’t tolerate any kind at all. Still good though!