Pumpkin pie with coconut shortcrust (GF & dairy-free)

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This is a delicious seasonal treat that provides you with lots of beta carotene which is a great antioxidant. Pumpkins are a very nutrient-dense food that also provide you with Vitamin K, C and Potassium.

For the crust:

- 1/2 cup melted butter or coconut oil

- 2 cups shredded coconut (unsweetened)

- 2 TBSP psyllium husk (to make it stick better)

- 1 tsp vanilla extract (I use ground tonka beans)

- some ginger (fresh or powder)

Combine all ingredients and let rest 15 minutes. If the mix is too dry, you can add some coconut oil and/or hot water. Mix with hands and press into pie tin. You can actually use this crust for all kinds of pies :-)

For the filling:

- 450-500g cooked or roasted pumpkin (you can use frozen and roast in the oven or just put a whole pumpkin in the oven. For US folks you can of course use pumpkin puree

- optional: 3 dates or a TBSP of maple or date syrup

- 3 free-range eggs (for egg free version use 3 TBSP ground chia or flax seeds + 7-9 TBSP water)

- 250ml full fat coconut milk

- pinch of sea salt & nutmeg

- ginger to taste

- 1 tsp vanilla extract

Mix all together with a blender or hand mixer and pour into the pie tin.

Bake at 180°C/375°F for 45 minutes & let cool at least 2 hours.