A unique twist on traditional pumpkin pie, combining creamy roasted pumpkin with subtle citrus and warm spices for a fresh, autumn-inspired dessert.
Ingredients:
2 cups roasted pumpkin, mashed
1/2 cup oat flour
1/4 cup almond butter
1/4 cup agave nectar or light honey
2 large eggs
1 teaspoon orange zest
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon sea salt
1 package (14 oz) graham cracker or shortbread pie crusts
Optional topping: chopped pistachios or toasted coconut
Instructions:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix mashed pumpkin, oat flour, almond butter, agave nectar, eggs, orange zest, cardamom, allspice, and salt until smooth.
- Pour mixture into a pre-made pie crust and smooth the top evenly.
- Bake for 35–40 minutes, or until the filling is set and the top is slightly golden.
- Allow the pie to cool at room temperature for 20 minutes before slicing.
- Garnish with optional pistachios or toasted coconut before serving.
Tip: For extra flavor, add a swirl of yogurt or cream on top before serving.
