It is Thanksgiving in America today and made Aubrey some Turkey Burgers and Pumpkin Pie. Made the pastry using the recipe from the Everyday cookbook for the Thermomix but used hazelnuts instead of almonds and of course used gluten free flour. Found it was best to roll pastry into a sausage shape and chill in freezer before pressing rather than rolling out into springform pan.

Followed Cyndi O’Meara recipe for Mother Earth Pumpkin Pie for filling.

Mother Earth Pumpkin Pie

2 free range egg yolks
1/3 cup raw organic sugar
1 1/2 cup pumpkin cooked and mashed
1/2 milk
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon agar
1/4 cup filtered water
2 free range egg whites
1/3 cup raw sugar extra

Preheat oven to 180 degrees celsius.
Cook cubed pumpkin in the TM and use the butterfly to mash.
In a saucepan beat egg yolks and sugar until creamy.
Mix in pumpkin, milk, salt, ginger and cinnamon and cook until thick stirring frequently.
Combine agar and water in a small saucepan, bring to the boil and simmer for 1 minute. Immediately add to pumpkin mixture and set aside.
Beat egg whites in TM until soft peaks form (3-5 minutes) and gradually add extra sugar.
Fold into pumpkin mixture and pour into pastry case and bake for 30 minutes.

Serve with King Island double cream – yummy!