I was delighted to see a pumpkin in my local supermarket over the weekend. There was the 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 bought 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 a 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’s 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 almonds and 1 cup of pecan. I didn’t have pecans 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.
- 2 cups whole almond
- 1/2 tea spoon cinnamon
- 14 Medjool dates
- 1 table spoon Agave syrup or Maple syrup
- 1 can of coconut milk refrigerated overnight
- 1 1/2 cup of pumpkin puree
- 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
- In a food processor, combine all the ingredients for the crust except the dates. Pulse into a coarse consistency. Add dates and pulse again. (You may have to add a little water to combine)
- Press in a greased tart pan. Stick it in the fridge for about 45 minutes to firm up.
- Put the can coconut milk in the fridge overnight.
- Wash your food processor and combine all the ingredients except the coconut milk.
- Scoop 1/2 cup of the white solid part out of the coconut milk. The watery bit can be used in smoothies.
- Put the coconut milk into a mixer bowl and whip till a cream like consistency is obtain.
- Now gently fold the cream to the pumpkin. Do not mix just gently fold until its all incorporated.
- Spread the mixture into the tart shell and chill in the fridge for at least 1 hour.