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Foodrhythms

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

1 can of coconut milk

11/2 cup of cooked and chilled pumpkin

1 tea spoon of cinnamon powder

1/2 tea spoon of nutmeg powder

1/2 tea spoon of ginger powder

1/4 tea spoon of ginger powder

2 table spoon of agave or maple syrup

Crust 2 cups whole almond

1/2 tea spoon cinnamon

14 Medjool dates

1 table spoon Agave syrup or Maple syrup

Cooking Procedure

1

n Methodnn Put the can coconut milk in the fridge overnight.nn Wash your food processor and combine all the ingredients except the coconut milk.nn Scoop 1/2 cup of the white solid part out of the coconut milk. The watery bit can be used in smoothies.nn  nn Put the coconut milk into a mixer bowl and whip till a cream like consistency is obtain.nn  nn Now gently fold the cream to the pumpkin. Do not mix just gently fold until its all incorporated.nn  nn Spread the mixture into the tart shell and chill in the fridge for at least 1 hour.n

See Recipe Procedure

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