PUMPKIN PIE WITH PECANS

Pumpkin pie is ideal for a dinner party or cosy family lunch. The almond pastry adds a sweet nuttiness.

SERVES: 8 PREP: 35 MINS COOK: 1¼ HOURS

PASTRY DOUGH

¾ cup ground almonds (almond meal)

1½ tablespoons butter, diced

1 tablespoon coconut flour

1 tablespoon stevia

1 egg

pinch of sea salt

FILLING

6 cups peeled, seeded, and diced pumpkin or butternut squash

2 tablespoons coconut flour

2 tablespoons stevia

1½ teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

1½ tablespoons butter, diced

2 eggs

3 tablespoons heavy cream

2 tablespoons coarsely chopped pecans

1 Preheat the oven to 325°F. Line a 9-inch fluted, nonstick tart pan with parchment paper.

2 To make the pastry dough, put all the ingredients in a food processor and process until it forms a soft dough. Press the dough into the prepared pan, pushing it up the sides so it evenly covers the bottom. Prick all over with a fork. Bake for 15 minutes, or until the sides are golden. Set aside to cool.

3 Meanwhile, to make the filling, cook the pumpkin in a large saucepan of lightly salted boiling water for 10 minutes, or until soft. Drain, then let cool. Put the coconut flour, stevia, cinnamon, nutmeg, and pumpkin in a food processor and process until smooth. Add the butter, eggs, and cream and process again. Transfer the filling to the tart shell.

4 Sprinkle with the pecans. Bake for 55–60 minutes, or until the sides are set and the center still has a slight wobble. Serve warm or cold.

LINING A TIN MADE EASY

To make parchment paper really pliable, screw it up before you use it; all the creases will then fit easily into the fluted edge of the pan.