Ingredients:
Crust:
- 150g pecans
- 100g ground almonds
- 50g pumpkin seeds
- 3 tbsp coconut oil, softened
- 1tbsp maple syrup
- Generous pinch of sea salt
Pumpkin Filling:
- 425g (one can) pumpkin puree
- 50ml milk of your choice
- 1 Bimuno sachet
- 2 tbsp maple syrup
- 2 large organic eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
- Pinch of black pepper
Maple Cream Cheese:
- 150g full fat cream cheese
- 75g sour cream
- 1 tsp maple syrup
Method
- Preheat oven to 180C/350F and line 8-inch square baking pan with parchment paper and a little overhang.
- Add the ground almonds, pecans and pumpkin seeds to a food processor to get coarse crumbs. Add the coconut oil, 1 tablespoon maple syrup and salt. Pulse to combine. Press into the prepared baking pan using the back of a spoon.
- In a large bowl add the pumpkin puree, milk, maple, vanilla, Bimuno sachet and spices. Use an electric whisk to combine. Start slowly speed wise. Add the eggs one at a time and beat until just combined.
- Pour the filling over the crust and place in the oven.
- Bake 45-50 mins until mostly set with a little wobble in the middle. Allow to cool completely in the pan to room temperature. Then slide a pallet knife along the edges if you need to loosen and using the sides of the parchment paper carefully lift and transfer onto a large plate or board. Place in the fridge to chill completely for around 3-4 hours.
- To make the cream cheese topping beat the cream cheese with the maple syrup until smooth. Add the sour cream and beat until light and fluffy.
- Cut the bars into 12 squares and serve with a tablespoon of the maple cream. You can just spoon on a tablespoon per pie or transfer to a piping bag if you wish. Option to sprinkle chopped pecans to finish.