Low Calorie Pumpkin Pie (from pumpkin...we don't have the ca

Thought i'd post my dessert recipe that i came up with tonight. All you Americans will probably think this is all very unauthentic or something. To be honest i've only ever had pumpkin pie twice in my life. And we don't have canned pumpkin here so i've used real pumpkin. I made a snack of the pumpkin seeds (roasted) and skin too (after it was steamed as below i sprinkled it with a little salt and garam masala spice. Yum!) while i was cooking this too so the entire pumpkin went to good use

Serves 4
Calories per serve: 196

2 cups raw pumpkin cut into pieces with skin still on (Queensland Blue or Kent if you can)
2 whole eggs
2 tbs agave syrup (or honey)
1 tsp brown sugar
2 tbs almond meal (or even better the left over meal from making almond milk)
6 pitted dates
2 tbs rolled oats
1 tbs almond milk (or regular milk)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp all spice
1/2 tsp ginger
1/4 tsp nutmeg

1. Steam pumpkin for about 20mins or until soft. Once cooked soup out flesh and put in a sieve over a bowel for about 15 mins to reduce some of the moisture.
2. To make in a mortar and pestle or a food processor mix together the almond meal, dates and rolled oats. Once they all a mush scoop into the base of a cake or pie tin (or individual muffin cups if you like). press down with your fingers so is firm. Put in the freezer to set.
3. Put pumpkin mash in a bowl. Add spices, agave syrup, almond milk, eggs and spices, cornflourBeat on low until it is smooth. Put in a sauce pan and bring to the boil mixing constantly. Once it is has thickened up a bit, remove.
4. Scoop into pie tin. Sprinkle top with brown sugar.
5. Bake in a 200 degree C oven for 15 mins. Then reduce oven to 180 degrees, and bake for another 50 mins.
6. Let cool a bit then serve warm or chilled. yum.