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BASE (makes 2 traditonal size pie bases)

  • 2 and 3/4 cup whole wheat flour
  • 1 teaspoon rock salt
  • 1/2 cup olive oil
  • 1/2 cup almond milk

FILLING (makes 2 traditional size pies)

  • 2 cups jap pumpkin (cooked until soft then cooled)
  • 1 cup honey
  • 4 egg whites (make sure they are at room temperature)
  • 1/4 of a teaspoon cloves ground
  • 1 and a 1/2 teaspoons of cinnamon
  • 1 and a 1/2 cups almond
  • 1/2 a teaspoon ginger ground



Prepare your pie tins.  Spray finely using light olive oil spray. Add about 1/8 cup of your whole wheat flour to your tin. Give the pie tin a good shake until the flour is completely covering it.

Place flour and salt into a mixing bowl and mix thoroughly. Add your milk and oil into the flour and salt mixture and knead until you have a firm dough.  It takes some time so be persistant. Place your dough onto baking paper and use rolling pin to flatten out the place another piece of baking paper on top so your dough is sandwiched in between.  Keep rolling on top of the baking paper until your dough becomes approx 1/4 inch thick. Remove baking paper and roll out wrinkles.  Seperate into two  even pieces.  Place tin on top of each piece of rolled out dough and then flip over, press dough in neatly and trim off edges.


Mix all ingredients together thoroughly in a large mixing bowl. Pour mixture into prepared base.
Bake at 215 degrees celcius for no more than 15 minutes. Then reduce temp to 175 and bake for a further 45 minutes.

Leave to cool before serving.

Merry Christmas!!!

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