Healthier Pumpkin, Pecan and Chocolate Pie

  • 350g pecans
  • 160g dates
  • 1kg butternut pumpkin
  • 40g butter, melted
  • 2 eggs
  • 1 tbs cinnamon
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup cocoa powder

 

 
 

1. Preheat oven to 180C. In a food processor combine the dates and pecans until finely chopped 

 
 

2. Put the dates and pecans in a bowl with the melted butter and combine evenly

 
 

3. Pour the mixture into the base of a 21cm springform pan and press into an even layer

 
 

4. Peel the pumpkin and chop into small cubes. Place the pumpkin in a microwave safe bowl, cover in cling wrap, and microwave for approximately 7 minutes, until soft

 
 

5. Put the pumpkin in a bowl and mash until smooth

 
 

6. Add the eggs, cinnamon, brown sugar and cocoa and stir to combine

 
 

7. Pour the mixture over the base, spread evenly, and bake in the oven for 30-40 minutes until cooked onto and only slightly wobbly. Leave in the pan until cooled completely. Serve cold with a dollop of yoghurt or cream

What's the story?

 
 

NUTRITIONAL INFORMATION (PER SERVE, SERVES 12)

  • Energy: 1370kJ
  • Protein: 6.8g
  • Fat: 22.8g (Saturated fat 2.0g)
  • Carbohydrates: 21.0g (Sugars 18.6g)
  • Sodium: 25mg

A WORD FROM THE DIETITIAN

Nuts have a bad name when it comes to little kids, with the number of allergies to nuts growing. for unknown reasons Fortunately, there is no evidence to suggest that restricting a mother’s diet during pregnancy or during breastfeeding or delaying the introduction of any particular foods will decrease the risk of a child developing an allergy
— http://www.allergy.org.au/patients/food-allergy/food-allergy