Halloween inspired me to buy an edible pumpkin and actually use it in a recipe. I have always wanted to make a pumpkin pie but never got round to baking one so what better time of year when supermarkets are overflowing with this lovely squash plant. Sweetness and spice and all things nice, this is a beautifully delicious dessert, one that leaves you satisfied! I will definitely be making this again and again and again. Did I mention it was also dairy free..? Ingredients (Makes 14) 750g pumpkin, peeled, de-seeded and chopped 500g shortcrust pastry ( Jus Rol Pastry Block ) Plain flour. for dusting 100g coconut sugar ( Biona Organic Coconut Palm Sugar ) 1/2 tsp salt 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 2 eggs, beaten 20g sunflower spread ( Pure Sunflower ) 200ml Almond Cream ( EcoMil Cuisine Amande ) Method Pre-heat oven to 180C Place the chopped pumpkin in a large saucepan, boil OR steam until soft. Drain then let cool. Roll out the pastr
"I don’t believe in the dreaded detox nor do I believe in diets, they are both evil and bad for the soul. Food is a major pleasure in life and should be treated with the love and respect it deserves! For me it's all about BALANCE, fresh ingredients and an occasional side of naughtiness."