Pumpkin pecan pie with cornflakes crust

Ingredients

Crust:

• 6 cups / 180 g / 6oz cornflakes
• 1/2 cup / 45 g /1.5 oz desiccated coconut
• 2 tablepsoons pecan nuts, finely chopped
• 4 tablepsoons peanut butter (crunchy or smooth)
• 4 tablepsoons honey

Pumpkin Filling:

• 750 g / 1.5 lbs pumpkin, deseeded, peeled and diced about 1-2 inched cube
• 5 tablepsoons pure maple syrup
• juice and zest of 1 orange
• 2 tablepsoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 free range egg whites
• 100 g / 3.5 oz dried cranberries or fresh sliced dates to scatter on the crust before adding the filling
• Whole pecan nuts to garnish

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Preparation

• Roast diced pumpkin in a preheated oven to 200 degrees Celsius / 392 degrees Fahrenheit for 20 minutes or until tender. Set aside to cool.
• Reset the oven temperature to 165 degrees Celsius / 330 degrees Fahrenheit to continue preheating the oven for baking the pie later on.
• To prepare the crust: Combine the cornflakes, coconut, pecan nuts, peanut butter and honey in a food processor. Blend until the mixture sticks together when squeezed.
• Press the cornflakes mixture down on a pie dish to form a base and bring a little way up the sides. If you’re using a cake tin, make sure to line the cake tin with parchment paper.
• To make the filling: Put the pumpkin, maple syrup, orange zest and juice, vanilla, spices and egg whites in a food processor. Process until well combined.
• Sprinkle the dried cranberries over the base of the pie shell (picture below) and spoon over the pumpkin mixture.
• Top with the pecan nuts and bake in the oven for 30 minutes or until the filling is firm. Cool.
• Serve chilled or at room temperature.