For the pie crust, start by adding the 1 cup Hazelnut Meal & 1/4 cup Almond Meal to a mixing bowl.
Next, add the rest of the dry ingredients to the pie crust. Adding 1/4 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 cup Natvia, a pinch of salt and then stirring the mixture evenly.
In a seperate small bowl, add 85g melted butter & 1/4 tsp vanilla extract and give a gentle quick stir.
Begin to add the vanilla butter to the pie crust mixture whilst stirring.
Once the mixture has become like soft dough, add to a large round baking tray, or multiple smaller baking trays. Use a flat spoon to pat the soft dough mixture down firmly.
When flat and evenly spread, pre-bake the pie crust for 15 minutes at 175°C.
Whilst the crust is baking, prepare the pumpkins by peeling and dicing so that there is approx 300 - 340g cubed pumpkins ready for the next step.
Add the pumpkin cubes, along with 55g of butter to a saucepan.
On top of the pumpkin and butter, add 1 cup heavy whipping cream.
Add 1/4 Cup Natvia, 1/4 tsp ginger, 1/2 tsp all spice, 1/2 tsp ground cinnamon, 1/2 tsp nutmeg to the mixture & stir.
Add the saucepan mixture to heat and bring to the boil. Simmer the mixture then for another 15 - 20 minutes or until the cream has all been absorbed.
Wait for the pumpkin mixture to cool slightly, then add to a bowl and begin to use an electric hand beater or use a food processor to blend mixture into a smooth puree.
In a seperate bowl whisk 2 eggs. Add the whisked eggs to the filling mixture and continue to beat mixture.
Once sufficiently blended and smooth, take the pie crust from the oven if you have not done so already and pour pumpkin mixture into the crust basin. Use a fork or spoon to evenly spread out and disperse the pumpkin filling.
Bake finished pie at 175°C for another 15 - 20 minutes or until the filling has become firm.
Add lemon zest to a bowl of cream if preferred, and serve delicious guilt free pumpkin pie with a side of zesty cream!
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