Rich Sienna Pie

Rich Sienna Pie - A sugar balanced Treat for Thanksgiving

My Spin On A Classic Pumpkin Pie

My Personalised Zoe Score: 78
Total Time: 1 hours 30 mins
16 servings

Everyone's gut microbiome is different, so you are unlikely get the same ZOE score as me. See the nutrition and dietary guidance below.

This Rich Sienna Pie is a guilt-free treat packed with flavor and perfect for managing blood sugar levels to support a healthy lifestyle. Ideal for those on a keto diet, with poor blood-sugar management, or anyone craving a healthier dessert option!

This low sugar recipe mixes treacle into a pumpkin puree to get some malty flavours and balances out the sugars with mascarpone cream cheese. Add the very good fats in the base and we are on to a winner. This uses almond flour and pumpkin seeds mixed with tahini and some more treacle!

I've added a traditional pumpkin pie spice mix for that classic flavour... but you do have to up the intensity with treacle.

Pumpkin pie is typically loaded with sugar and not so good for those of us who have a poor blood glucose level. It was tough to leave that caramel goodness behind... but I think I have nailed an alternative in this classic autumn dish.

I do have a more traditional pumpkin pie with a shortcrust pastry in the pipeline... so keep your eyes peeled if you hanker after that classic and familiar flavour.

Pairing Suggestions

Pair this pie with...

A warm cup of cinnamon tea for a cozy, low-sugar treat!
Black coffee, no frills... maybe espresso
A festive glass of mulled red wine (easy on the sweet ingredients!)

Ingredients

Cookie Base

1 and 1/2 cup almond flour
1 tbsp psyllium husks
1 handful of pumpkin seeds
1 tbsp dark treacle
1/4 cup tahini
1 tsp vanilla essence
1 tsp salt
A little water

Pumpkin Topping

1 can of pumpkin puree (or 2 cups of pureed pumpkin)
250 grams mascarpone cheese
3 eggs
1/4 cup (50g) dark treacle
1 tsp salt

Spice for Topping

If you have premix spices you will need 2 and 1/2 tsp. Otherwise use the following:

3 tsp ground cinnamon
2 inch of stem ginger
1 tsp mace (or nutmeg)
1/2 tsp ground cloves
2 tsp vanilla essence

Citrus Cream Decoration

You can replace lemon juice and zest with orange or another citrus fruit.

2 tbsp mascarpone cheese (Creme Fraiche)
A little lemon juice
Zest of lemon
Cinnamon powder for dusting

Optional Decorations

Mascarpone for piping

Optional Sugared Pumpkin

Handful of pumpkin seeds
1 tsp maple syrup
1 pinch of salt
Baking tray with greased parchment paper

For Baking

Parchment paper
Coconut butter (or oil)
A 8 - 9 inch cake tin with removable bottom

Cooking Instructions

Precook base: 125 degrees for 15 mins approx
Oven temperature: 125 degrees
Cooking Time: 1 hour 15 minutes approx

Nutritional Information

Macros: Nutritional Composition

208 cals per serving
Carbs 6.9 g
Fats 18.2 g
Protein 5.9 g
Fibre 2.3 g
15 different ingredients

Key Nutritients for a Healthy Diet

This recipe is a rich source of Vitamin A, Vitamin E, Magnesium, Iron, Calcium, and Zinc, making it nutrient-dense and beneficial for overall health. It combines vitamins for immune and vision health with minerals essential for bones, muscles, and blood production.

Ingredient Highlights for Health Benefits

Vitamin A: From pumpkin puree, supports vision and immunity. Approximately 4.18 mg (5.97% of the RDA for men, 5.97% for women)
Vitamin E: Found in almond flour, pumpkin seeds, and pumpkin puree, provides antioxidant benefits. Approximately 13.08 mg (87.2% of the RDA for men, 87.2% for women)
Iron: Provided by tahini, pumpkin seeds, and treacle, supports oxygen transport. Approximately 2.18 mg (27.19% of the RDA for men, 12.09% for women)
Magnesium: Found in almond flour, tahini, and pumpkin seeds, supports muscle function and energy production. Approximately 158.5 mg (37.74% of the RDA for men, 49.53% for women)
Calcium: From mascarpone, tahini, and almond flour, promotes bone health. Approximately 45.5 mg (4.55% of the RDA for men, 4.55% for women)
Zinc: From tahini and pumpkin seeds, boosts immune function and wound healing. Approximately 1.77 mg (16.14% of the RDA for men, 22.19% for women)

Dietary Guidance

Vegetarian: Contains cheese and eggs
Blood sugar management: I am hypoglycaemic and this recipe has a good Zoe score for me. Pumpkin is high in sugar, so this has plenty of fats to keep your blood sugar in balance. You can find out more about blood sugar management here
Blood Fats: This has a high fat content, so eat in small portions. However, the fat quality is excellent as the oils from nuts and seeds in the base balance out the animal fats in dairy produce. Daily fat intake should be managed. It is important not to overindulge and to manage fat content in other meals throughout the day. Find out about managing high cholesterol here
Gluten Free: Suitable for celiacs provided you buy brands that guarantee no cross contamination. Find out more about a celiac diet here
FODMAP: Sugar content may be an irritant. Be aware of your personal intolerances and eat with care! Find out more about FODMAPS here.
Moderate processed ingredients: Pumpkin puree, almond flour, tahini, jaggery, cheese and vanilla essence all require a moderate level of processing. The rest you do in your food processor. Find out about ultra-processed foods here

Please credit me if you use any of my recipes for educational or commercial purposes. Traffic to this site helps me immensely!

Instructions

Step 1 Preparation

Use a 8 or 9 inch cake tin with high sides and a removable bottom.

Cut parchment paper into a circle to line the base of the tin. Then cut a separate strip to line the sides.

Grease both pieces of parchment paper with coconut oil and put into the cake tin.

Measure out all your ingredients.

Step 2 Make the Cookie Base

Put all the ingredients for the cookie base - except the pumpkin seeds - into a food processor and blend well. If it needs it, add a little water to make it turn to dough.

Add the pumpkin at the last minute so that they are roughly chopped through the pastry and give a little texture

Form into a ball, then press into the prepared cake tin until the base is covered and there is a 1 cm lip around the edges.

Leave for 15 minutes to allow the psyllium husks to hydrate and thicken the mixture. They act as a binder for the other ingredients.

Par-bake at 125 degrees for about 15 minutes or until the dough starts to turn brown.

It will still be doughy in the middle - but don't worry about that - remove from oven and let cool.

The dough base will cook through when you bake the filling.

Step 3 Prepare the Pumpkin Topping

If you are using stem ginger, grate it in your food processor. Put the can of pumpkin puree into the blender along with 3 eggs, and 250 grams of mascarpone cheese. ( You can keep 50 grams of cream cheese back for decoration). Blend well.

Add the treacle and all the spices. Blend some more until it is a smooth puree.

You want a heavy custard like filling so there is no raising agent in this.

Pour over the cookie base.

Step 4 Bake

Put into a preheated oven at 150 degrees for about 40 minutes.

Test to see if it is ready by giving it a little jiggle. You will know it is cooked through when the centre stops rippling.

Remove from oven and carefully place on a wire rack with a clean dishtowel over the top to cool.

This is best cut when slightly chilled, so put into the fridge when completely cooled.

Step 5 Optional Sugared Pumpkin Seeds

Take a handful of pumpkin seeds and put in a small bowl. Mix with a teaspoon of treacle, a little water and a pinch or two of salt.

Spread onto greased parchment paper until all the seeds separated.

Bake for a few minutes (5-10 minutes) at 150 degrees until dry. Be careful not to let these burn!

Remove from the oven and let cool before removing the sides of the cake tin.

Step 6 Optional Decorations

You can decorate by piping the cream or left over mascarpone cheese around the edge or in the centre.

This is so rich in good fats that you can tolerate a little of the bad fats in cream or creme fraiche. If you are a purist - or just want more protein in your portion - replace the cream with mascarpone cheese.

For a better flavour whip the cream or mascarpone cheese (or creme fraiche) with a teaspoons of freshly squeezed lemon or orange juice and a little zest.

Decorate with a dusting of cinnamon or the sugared pumpkin seeds.

Try This Next

Chocolate Souffle with Black Berries

This single portion pudding can be whipped up quickly as a warming winter breakfast.

It is made with healthy ingredients, so there is nothing to stop you from having it as a comforting main meal. It's ideal for those long winter nights, or comfort eating when you have had a bad day or have a cold or flu.

I add black currents or raspberries to along with some maldon sea salt to really bring out that chocolate flavour. The scent of chocolate will fill your house so its an ideal way to satisfy your chocolate cravings without blowing your blood sugar balance out of whack. With a little practice you can get that gooey chocolate centre too.

Go to Chocolate Souffle with Black Berries

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