Raspberry-studded pumpkin pie

Source: Eat Yourself Beautiful

Dig out your pie pans and try this delectable winter warmer. It's a comforting dish bursting with pumpkin, warming spices and hints of vanilla on a crunchy nut base. The raspberries add a sublime luxuriousness with every mouthful.

coconut oil, or unsalted butter, for greasing

BASE

105g raw cashew nuts

40g sesame seeds

1½ tbsp chia seeds

1½ tbsp flaxseeds

40g sunflower seeds

60g cooked brown rice

60g quinoa flakes

6 drops stevia liquid (a sugar replacement), or 1 tbsp rice malt syrup

1 tsp alcohol-free vanilla extract

½ tsp ground cinnamon

2-3 tbsp coconut oil, or 40-60g unsalted butter

TOPPING

600g pumpkin or sweet potato, steamed and cooled

1 tbsp almond milk

2 large organic eggs, beaten

6 drops stevia liquid

1 tbsp coconut oil

¼ tsp ground cinnamon

¼ tsp freshly grated nutmeg

1 tsp alcohol-free vanilla extract

about 20 raspberries

1. Preheat the oven to 190C and lightly grease a 20-centimetre springform cake tin or pie dish.

2. Combine all the base ingredients in a food processor, adding the coconut oil last, and process for about 15 seconds or until crunchy.

3. Remove the dough and, with your hands, press it evenly into the prepared tin, packing it slightly around the edges to make a crust. Bake blind for 10-15 minutes or until the base is firm and lightly golden in colour.

4. To make the topping, combine all the ingredients except the raspberries in a large bowl and mash with a fork until smooth.

5. Spoon the topping over the base and stud with the raspberries. Return the pie to the oven and bake for 35 minutes.

This is delicious served either warm or chilled. It will keep for five days in an airtight container in the fridge.