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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This came from my Sweet Potato Custard (No Sugar), in a desire to make pumpkin pie with no sugar. Here in England, we don't really have access to tinned pumpkin, and I don't buy things in tins, so I make this with fresh pumpkin or squash. It's a tasty pie, or could be baked as a custard. I bake it with a grain-free crust, mixing ground almonds, egg yolk and a bit of honey. Preparation time does not include preparing a pie crust. Ingredients:
200 g dates |
200 ml water |
2 eggs |
2 tablespoons molasses |
2 cups pumpkin (tinned, or steamed and processed) |
1 cup milk |
1 teaspoon cinnamon |
1 teaspoon mixed spice |
1 dash nutmeg |
Directions:
1. Combine dates and water in a small saucepan and warm over low heat until the dates have softened and most of the water has been absorbed. Press through a sieve, discarding the remaining dry, fibrous bits.
2. In a mixing bowl, whisk the eggs and molasses.
3. Add the sieved dates, pumpkin, milk and spices.
4. Bake in a baking dish or pie shell in a preheated oven at 325°F/170°C for 40-45 minutes, or until a knife inserted near the centre comes out clean.
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