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Pumpkin Pie With Macadamia + Coconut Shortcrust

Graded Raw Pumkin Pie -6064

Well this purely delicious pumpkin pie has to be one of my favourite inventions yet !  What I love about it is the simplicity of the macadamia nut crust and how it marries effortlessly with coconut and vanilla bean. I’ve used jap pumpkin to make this pie as it’s so naturally sweet, so it doesn’t require much work when it comes to sweetness. I also wanted to keep this pie very whole food and  plant based so I’ve used agar agar in place of the traditional eggs that are used to set most pumpkin pies. A little goes a long way and only small delicate portions are needed to satisfy.  My pumpkin pie keeps well in the fridge for up to 5 days.  It’s delicious on it’s own or dressed with coconut cream or lush organic yoghurt.  You can also serve with a side of lime infused pineapple, mango or papaya.  Enjoy and have a awesome Christmas.

What’s great about it:
Pumpkin is a great source of carotenoid antioxidants that are anti-inflammatory and help to support a healthy immune system. Pumpkin is also low GI, a good source of fibre that will fill you up without blowing you out. The potassium content of pumpkin ROCKS ! so it makes a perfect pre and post workout recovery fuel for the body.  Potassium helps restore the body’s balance of electrolytes and supports heart and muscle function. A touch of spice like cinnamon helps stabilise blood sugar levels as well as helps to boost brain function. Ginger will aid digestion and gastric motility and turmeric works as anti-inflammatory. Macadamias are a delicious source of heart healthy mono-unsaturated fats and naturally contain antioxidants like manganese, vitamin E and zinc which neutralize substances called free radicals that would otherwise damage cells. Dates give a lovely natural sweetness and  are  high in the minerals, potassium, chromium, maganesium and iron. Chia seed is a delicious source of omega 3 EFA’s (essential fatty acids) which are critical for good health. Agar agar works as an anti-inflammatory and is high in calcium and iron. Iron is vital for cells to generate energy.

Crust
2 cups (180 g/ 6 1/4 oz)  raw unsalted macadamia nuts
1 cup (80 g/ 2 3/4 oz) desiccated / shredded coconut
1 tablespoon chia seed
3 fresh pitted dates
2 tablespoons coconut butter or cold pressed coconut oil ( see notes )
pinch sea salt
1 teaspoon vanilla extract / paste

Pumpkin filling
450 g (2 cups / 15 3/4 oz) roasted jap pumpkin (see how to roast pumpkin here)
1 teaspoon vanilla bean paste or extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
pinch sea salt
3 fresh pitted dates
1 cup (250 ml / 8 3/4 fl oz) organic coconut milk or cream
1/2 cup (125 ml / 4 1/2 fl oz) water or extra coconut milk
2 teaspoons agar agar powder (see notes)

Stage 1
Combine macadamia nuts, chia and coconut into a food processor until crumbly.
Add dates and sea salt and process again until the dates have combined through the nuts.
Add 2 tablespoons coconut butter and vanilla then process again until the raw macadamia nut crust has combined.
Press the crust into a 20 cm pie dish making sure to spread the mixture out evenly over the base and sides of the dish.
Your base is now ready for filling, so set aside and prepare the filling.

Stage 2
Combine pumpkin , vanilla, cinnamon, ginger, nutmeg, salt, dates and 1 cup of coconut milk into a high performance blender or food processor like a Vitamix.
Blend until silky smooth and creamy.
Combine the agar agar with water or the extra coconut cream in a small pot set over medium heat.
Mix through for 3 minutes or until agar agar has dissolved though the liquid.  Make sure to keep stirring as agar agar tends to stick to the base of the pot.
Pour the agar agar into the pumpkin pie filling the blend through again until combined.
Spoon the filling into the raw macadamia nut pie shell and set in the fridge for at least 2 – 3 hours.
Cut small delicate slices and serve alone or with whipped coconut cream or lush organic yoghurt.
Enjoy.
Serves 20

NOTES:
Agar Agar is also known as Kanten in japan.  It’s basically a vegan gelatine made from sea vegetables that works as an anti-inflammatory and is high in calcium and iron. Agar agar can be bought as a powder from most grocers or health food stores.

What’s the difference between coconut oil and coconut butter:
The difference between the Coconut Butter and the coconut Oil is actually the fibre content. Coconut Butter is the pureed meat of mature coconuts.  It is roughly 60% oil, but it also has the fibre from the meat in it.  It is solid at room temperature, a creamy white colour, creamy and smooth. Coconut Oil has no fibre.  The oil has been separated from the meat of the coconut.  It is solid at room temperature and translucent.  If you see it solid it will look like it has florets or snowflakes in it.  When warmed up is becomes liquid and completely clear.  It can be used for higher temperature cooking such as sautéing, or frying.

Nutrition per serve:
Protein: 1.7 g
Total fat: 13 g
Saturated: 6 g
Carbs: 3 g
Fibre: 1.7 g
Kilojoules: 572
Calories: 137

Graded Raw Pumkin Pie 2-6036

 

 

 

 

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26 Responses to “Pumpkin Pie With Macadamia + Coconut Shortcrust”
  1. Maz says:

    Omg this looks soo amazing i bet it tastes even better! Making this on sat for sure! Thankyou

  2. jemma says:

    If i wanted to use eggs, how many? very excited, i have all the ingredients already!!!!!!

  3. Justine says:

    Looks yum – could you replace the coconut with something else in the crust? – I has abdominal surgery a few years ago, & though I love it, dessicated / shredded coconut does not like me!

  4. Maryanne says:

    This looks great! Is there an alternative to be used instead of the agar agar powder?

  5. Aislinn Johansen says:

    Hi, Do you have a recipe for the coconut cream?

  6. Jodi says:

    If I don’t have agar agar can I use gelatine?

  7. Frank Kovacs says:

    Hmm, you achieve 20 servings of this delicious pie, not sure about that!! Being a former Sergeant Major in the Defense Force and attending to ravenous troops in the field, portion size goes right out the window, (old habits die hard). I guess I’ll just have to watch the portion size serves now. In any case, HOW is it that someone so young knows so much about wholesome food and ingredient combinations HEY? Thank you for this recipe and that fabulous truffle recipe on your website.
    Love, Happiness and Wellbeing Always.
    Frank

  8. Lizz says:

    I have a nut allergy, any ideas on what I could replace the macadamias with? Coz it sounds amazing!!!

  9. kf says:

    Hi, Is the weight of the pumpking required 450g after roasting or is this the raw weight? Thanks!

  10. Julia says:

    What can I use instead of the agar agar I already mixed everything and I just realized I do not have that.

    Thanks!

  11. Rania says:

    Hey Teresa i made this tonight, i used cold pressed coconut oil that was not solid it was runny and that impacted on the process of pressing the crust so i popped it in the freezer for a little while and that worked i think I won’t know till tomorrow :)

  12. Heather says:

    Is there anything which could be substituted in place of the dates?

  13. Rania says:

    The filling hasn’t set i had it in the fridge overnight :( I have no idea what to do. Help !!

    • That’s very strange Rania. 2 teaspoons of agar agar should set the filling nicey. The only reason would be that you did not dissolve the agar agar properly before using. Ok here’s what you do…

      1 – remove the filling from the pie shell into a bowl
      2 – spoon 2 teaspoons agar agar powder into a small pot with 1/2 cup coconut water or milk then dissolve the mixture…you will need to simmer for about 3 – 5 minutes, mixing until it dissolves.
      3 – Blend the filling with the agar agar in a blender or food processor or whisk in well until with a wire whisk.
      4 – pour filling back into the pie shell and refrigerate.
      5 – Set for 3 hours and your pie will be set.
      let me know how you go….T:)

  14. Rania says:

    Thanks so much I’m onto it !! :)

  15. Rania says:

    I woke up to a beautifully set pumpkin pie :) thanks Teresa its amazing.

  16. Larraine says:

    Can i replace macadamias with almonds..merry christmas

  17. Kristie says:

    Hi! Looks incredible. What will happen if I omit the agar agar? Will it still set?

  18. Kylie West says:

    This is amazing! I made for my fam on our regular sunday lunch get together & everyone from the 6yo twin boys to the 80yo grandmother thought it was devine..
    Thanks Teresa for another great recipe x

  19. kez says:

    Teresa,

    My family loved it!!!

    I used roasted sweet potato (microwaved first for 8 minutes) then baked in the oven for 25 mins smothered in lashings of cinnamon and real maple syrup and then followed the rest of the recipe.
    Cooking it again tonight !!

    Thank you so much

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