Inspired by the classic America’s favorite autumn sweet – the pumpkin pie, Melissa and Jasmine Hemsley, the sisters behind London-based healthy food business Hemsley & Hemsley, came up with a delicious recipe.
Ingredients
Serves 2
- 1 medium-sized pumpkin (300-400g) or 120g of pumpkin puree
- 30g of butter at room temperature (or 1 tablespoon of coconut oil)
- 3 tablespoons of ground almonds
- 1 tablespoon of maple syrup
- 1 teaspoon of vanilla extract
- 1 egg
- 1 small pinch of sea salt
- ½ teaspoon of baking powder
- 1 teaspoon of spice mix (mix 4 teaspoons of cinnamon,1 teaspoon of ginger, 4 teaspoons of nutmeg and 3 teaspoons of allspice, use 1 teaspoon of this mix and save the rest for later)
How to
- Preheat the oven to 180 degrees C
- Pierce the pumpkin a few times with a sharp knife and then place it on a baking tray
- Bake for 20 mins and then slice in half with a sharp knife.
- Place the two halves back in the oven, flesh side up, and cook for a further 40 minutes or until soft, opening the oven every now and then to allow the steam to escape.
- Allow the pumpkin to cool, then remove the seeds and save these for roasting.
- Peel the skin from the pumpkin flesh or scoop out the flesh – whatever works for you.
- Place the flesh in a food processor and puree or mash by hand, it can be kept in the fridge for up to four days.
- To make the Pumpkin Pie Pudding: weigh out 120g (approximately half a cup) of pumpkin puree and whisk in the rest of the ingredients. If your butter is cold you can melt it in a pan and then add a little at a time so as not to cook the egg.
- Pour the mixture into two porcelain ramekins and place on a tray in the oven for 35-40 minutes.
- Serve immediately if you want them puffed up and glorious!
