Variations:
Egg free: Mix together 2 Tbsp of chia seeds and 6 Tbsp of water in a cup. Leave to soak for 5 minutes, then use to replace eggs in pastry. Omit egg yolks in filling, the pie will still set beautifully.
Nut free: Use pepita meal in place of the almond meal.
Pumpkin spice custard: Instead of making this into a pie, serve the filling hot as a custard, or set in a tray and cut into squares once chilled for a yummy snack.
Storage:
Store pie or custard in the fridge for up to 4 days, or in the freezer for up to 4 months.
