Ingredients
For the pastry:
100g almond meal
110g LSA (Linseed-Sunflower-Almond) meal
1 egg white
¼ teaspoon liquid stevia concentrate
25g unsalted butter, melted
26cm-deep pie dish
For the filling:
350g extra-light ricotta
400g steamed pumpkin, mashed
3 eggs
½-1 teaspoon liquid stevia concentrate, depending on taste and sweetness of pumpkin
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Method
For the pastry:
Pre-heat oven to 180°C.
Combine together the almond meal, melted unsalted butter, LSA, ¼ teaspoon stevia and egg white.
Place into pie dish and press into shape making sure the pastry thickness is even over the bottom and sides of the dish.
Using a fork, pierce the almond pastry on the bottom and place in the hot (230°C) oven until slightly golden in colour (approximately 10 minutes). Remove from oven.
For the filling:
Place all ingredients into a bowl and beat well with an electric beater until smooth. Taste for sweetness and adjust stevia to taste, if necessary.
Pour mixture into a fine sieve and force contents through into the almond meal pastry case. This helps to ensure that there are no course fibres left from the pumpkin. Level out the top of the pie.
Bake in oven for 30-35 minutes or until the custard has set. Remove from the oven and let cool to room temperature.
Author
Vivi Riches