Thank you to Natasha Corrett for another great recipe, Pumpkin Pie from the Honestly Healthy for Life book.(seves 6-8)For the crust:50g pitted dates65ml hot water1 tbsp sunflower oil200g ground almonds1/8 tsp ground nutmegThe filling:600g roughly chopped pumpkin1 tbsp sunflower oil3 eggs1 tsp cinnamon1/4 tsp ground ginger1/4 tsp mixed spice1 tsp vanilla extract1 tbsp coconut flour2 tbsp agave syrup 1) preheat the oven to 170C and line a 15cm tart tin with baking paper2) Soak the dates for 10 minutes in the measured hot water3) Meanwhile, roast the chopped pumpkin for 20 minutes4) Blend the crust ingredients until a sticky 'dough' that comes together to form a ball5) Press this down into the tart tin and bake for 15-20 mins till golden brown6) Once the pumpkin is out the oven (it should be soft and cooled), blend it till smooth7) Add the rest of the filling ingredients and blend again until smooth8) Once you have removed the base (that should be cool too), then add the filling and bake for 30-40 minutes.9) serve and enjoy xx