Bewitched Pumpkin Pie

I remember when we first moved to the Netherlands, nobody had even heard of Halloween -except maybe for the lovers of Hollywood horror movies. As time went by, more and more people in Europe caught the bug.
This year, I finally see everybody truly warmed up for the occasion; some are even organizing Halloween party's!

We have a house full for Halloween tomorrow. I challenged my guests to bring 'healthy treats' for the children (I am very curious what they will come up with), while I promised to cater to bar food & drinks.

There is no Halloween without a pumpkin pie, right? So here is my dairy and grain free version of it.

Enjoy and have fun everybody. Happy Halloween!

What you need
•a round, oven proof pie dish, 27/30 cm diameters wide
•a steaming basket
•parchment paper

(for 8 generous servings)
•150 g almond flower
•8 eggs
•2 x butternut squash (of approx. 1.8 kg)
•70 g of raw walnuts
•35 g of raw cashews
•1/4 cup of agave nectar
•200 ml of coconut milk
•1 tsp of ginger
•1 tsp of all spice
•1/2 tsp of nutmeg
•1/2 tsp of cloves
•1/2 tsp of cardamon
•1/4 tsp of salt
•1 tsp of coconut oil for greasing

What you do
•wash, part and steam the pumpkin at medium heat till tender (it will take approx. 20 min.). Then remove the flesh and let the puree cool down. You should have about 1 kg.
•pre-heat the oven to 190C
•grease the pie pan with coconut oil
•line the bottom of the pan with parchment paper;
•in a bowl combine almond meal, one egg plus one egg white and a pinch of salt; mix till it becomes a nice whole
•now grease your hands (to prevent the dough from sticking to your fingers) and cover the pie dish with the almond meal dough, flattening it with the palm of your hand and fingers
•poke some wholes with a fork into the dough and place it in the oven for approx. 15 min or till it is light brown
•now put the pumpkin puree in a bowl and add all the spices, the agave syrup 6 eggs and the left over yolk to the pumpkin mixture (make sure the pumpkin has cooled down);
•when the pie crust is ready and comes out of the oven, pour the pumpkin mixture into it and return to the oven
•bake for approx. another 1h 40 min (check with a toothpick)
•let it cool down for approx. 10 min and then slice

•If you find the top of the pie gets too golden too quick, cover it pan with some aluminum foil. Make sure not to tuck it! You don't want it to stick to your pie!
•Sometimes it is a bugger to find salt-free nuts. No worries. Just wash them under running water and let them dry on a kitchen towel!