About Recipe

I was delighted to see a pumpkin in my local supermarket over the weekend. There was only one left so I grabbed it without thinking. It was a weird but cute shape, not the kind you get in Mauritius at all. Mauritian pumpkins are huge and a very common thing to eat. Actually we also eat pumpkin leaves and even the flowers. Nostalgic. I brought the pumpkin home and I was so happy to find my boy so excited about it. I guess he remembered the work they did in school during Halloween. He said mammy you got pumpkin? are you going to make a pumpkin pie? Mammy please make a pumpkin pie! God bless him, what does he know about pumpkin pie?! The mammy heart melted, how could I refuse my boy a pumpkin pie? (Literally, how could I refuse him? He just kept asking for 2 days) So, 2 days later I found myself in the kitchen making a pumpkin pie for my boy. Everybody loves dessert but mine had to be a healthy version, healthy version because I wanted it too. The taste was unbelievably good, creamy, crunchy, nutty and just the perfect balance of spices. Although the original recipe for the crust asks for 1 cup almond and 1 cup of pecan. I didn’t have pecan so I made it with 2 cups of almonds instead. It tasted beautiful to me. It is a fancy and expensive dessert and it’s worth every penny. The whole family devoured their share in seconds and it filled my heart with pride and joy as a mother. The dates and agave syrup work as a sweetener in this dish and in my opinion it’s perfectly balanced.

Ingredients

Cooking Procedure