Pumpkin Pie Recipe for Halloween from Holland and Barrett

It's just a couple of weeks until Halloween and the supermarkets are stocking pumpkins in readiness for when we carve our Jack O'Lanterns. But pumpkins aren't just for creating spooky seasonal decorations, they are also good for eating. Not only do they taste good, they also are packed with nutrients. They are rich in beta-carotene, which helps good vision, skin health and the function of the immune system. Pumpkins are also a good source of fibre and contain potassium. Pumpkin is also packed with zeaxanthin, an antioxidant that helps to protect the eyes from age-related degeneration. The seeds are nutrient dense, high in protein and contain unsaturated fat. The seeds also contain phytosterols for heart health and trypothan, which the body uses to produce serotonin in the body to help maintain normal mood.

The traditional way of enjoying pumpkin is in a pie. This is a recipe by Natasha Corrett, created in collaboration with Holland and Barrett's free-from range. This healthy take on the traditional pumpkin pie is perfect for Halloween.

PUMPKIN PIE RECIPE

Serves  6–8

For the crust:

50g (1¾oz) dates, pitted

65ml (2½fl oz/¼ cup) hot water 

1 tbsp sunflower oil

200g (7oz/2¼ cups) ground almonds

¹⁄8 tsp ground nutmeg

For the filling:

600g (1lb 5oz) pumpkin, peeled and roughly chopped

1 tbsp sunflower oil

3 eggs

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp mixed spice 

1 tsp vanilla extract

1 tbsp coconut flour 

2 tbsp agave syrup

Method

Preheat the oven to 170°C/325°F/gas mark 3, and line a 15cm (6in) tart tin with baking parchment.

Soak the dates for 10 minutes in the measured water, then drain.

Put all the crust ingredients into a food processor and pulse until they come together to form a ball. Carefully tip the ball into the tin and press the ‘dough’ evenly all around.

Prick the dough and bake for 15–20 minutes or until lightly golden. Remove from the oven and allow to cool for 20 minutes before adding the filling.

Roast the pumpkin with the sunflower oil for

20 minutes until it is soft. Remove from the oven and allow to cool.

Transfer the roasted pumpkin to a blender and whizz until smooth. Then add the eggs, spices, vanilla extract, coconut flour and agave syrup and blend again until you get a super-smooth mixture. Scoop the mixture up and transfer into the crust and bake for 30–40 minutes. Remove from the oven and allow to cool.

***

If pumpkin pie isn't your thing, Holland and Barrett stock a range of pumpkin products that are nutritious and perfect for this time of year. Great for healthy snacking!

Meridian Organic Pumpkin Seed Butter 170g £3.29
Freed Gluten Free Crispbread with Cheddar and Pumpkin Seed 160g £2.89
Biona Organic Spiced Pumpkin Soup 680g £2.69
Neal's Yard Wholefoods Pumpkin Seeds 400g £7.99
9 Bar Pumpkin Mixed Seed 50g 99p
Rude Health The Pumpkin Bar 35g 99p

Find these in store or online at www.hollandandbarrett.com.

Holland and Barrett also stock a great range of Free From treats for children for Halloween. Perfect for vegetarian and vegan children or children with food allergies or intolerances. No one needs to miss out on Trick or Treating with goodies such as Orgran Outback Animals Chocolate Cookies Multipack £3.37, Goody Good Stuff Cola Breeze sweets £1.49 and Moo Free Bar Crunchy Banana £2.70.