Today marks the day where we commemorate the soldiers who lost their lives during the war. Traditionally, cookies made up of desiccated coconuts and rolled oats were baked for the soldiers because of its high nutritional value and long shelf life. I decided to add a twist to this wonderful recipe and make a butter-free version of it. Plus, pumpkin was on sale at Coles this week so why not make a pumpkin pie with an Anzac cookie base for this day of remembrance!

Ingredients for the pastry 
Preheat the oven to 180 degrees
Preparation time: 10 min
Baking time: 15min or when the crust turns brown

1. 80g plain flour
2. 70g wholemeal flour
3. 60g desiccated coconut
4. 90g rolled oats
5. 80g brown sugar
6. 2 table spoon honey
7. 1/2 tsp bicarbonate soda
8. 125ml grapeseed oil

Ingredients for the filling
Preheat the oven to 220 degrees. After the pie has been baked for 10min, reduce the oven temperature to 180 degrees
Preparation time: 10min
Baking time: 35-40 min

1. 750g pumpkin (skinless and seedless), boiled or steamed. You can use butternut pumpkin or Kent/Jap pumpkin
2. 60g caster sugar
3. ½ teaspoon salt
4. 1 teaspoon cinnamon
5. 3 eggs beaten
6. 2 tbs olive oil
7. 175ml skim milk

Nutrition per slice (One pie serves 10)

Click on the images below for the baking instructions

Place the flour, coconut, rolled oats and combined sugar in a large bowl and stir with a wooden spoon to combine

Combine 1.5 tablespoon of boiling water and bicarbonate soda in a small bowl. Mix it with the grape seed oil, honey and dry ingredients together.

Roll it out into the pie tray and place it into the oven to bake for 15min or until the crust turns brown

Once the pastry is ready, leave it to cool

While the crust is baking, whisk three eggs together lightly and boil or steam 750g of pumpkin

Place the sugar, salt, cinnamon, beaten eggs, olive oil, milk and boiled/steamed pumpkin into the food processor.

Blend it until the mixture is smooth and consistent

Place it onto the crust and bake it for 35-40min

There you have it!