Hello June!

It’s official, winter has arrived! We’re so happy to welcome the new season with the cosiest of hugs! As we rise while the sun sleeps in, morning becomes a little bit cooler, we breath air that little bit crisper and sleep that little bit more snug with an extra blanket or two wrapped around our feet.

June follows us through the colour of a perfect winter sky, mesmerised by cotton candy clouds we find ourselves snowballed with thoughts of possibilities, dreams and aspirations unknowingly formed from milky pigments of watery vapour that may or may not resemble various zoo animals.

Here at Element Eden we’ve been inspired to step into winter the right way, and what better way than to fill ourselves with the warmth of a perfect pumpkin pie! You might be thinking ‘who in there right mind would eat vegetables in a pie?’ But I assure you, if anything will set your mind straight, it’s this pumpkin pie!

With a few easy steps you’ll have yourself the perfect feel good winter spread!

Enjoy xx

Words and Photos by Mia Parcell


• 1 1/2 cup rolled oats
• 1/2 cup brown rice flour
• 1/2 cup chipped almonds
• 1/3 cup cold-pressed vegetable oil (I used cold-pressed macadamia oil)
3 tablespoons maple syrup
• 1/4 cup water
•pinch sea salt

• 3 cups butternut squash (1 large or 2 small squashed)
• 3 eggs, preferable organic or free-range
• 1/2 cup maple syrup
• pinch sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

• 1/4 teaspoon freshly ground nutmeg


1. Preheat the oven to 200°C. Cut the squash in half. Place cut side down on a baking tray (seeds intact) and bake for 45 to 50 minutes, or until soft; set aside to cool. When cool enough to handle, scoop out the seeds and discard; scoop the pulp out of the skins. You should have 3 cups.

2. To make the crust: While the squash is cooking, oil a 9-inch dish pie plate. Combine the oats, brown rice flour, and almonds in a large bowl. In a small bowl, whisk together the oil, maple syrup, water, and salt. Pour wet ingredients into dry, stirring well to mix.

3. With wet hands, press the crust evenly into the prepared pie plate, starting from the centre outward, and going up the sides. Bake in the same oven, 5 to 7 minutes, or just until the crust is set. Don’t let it brown.

4. To make the filling: Place the squash and the eggs, maple syrup, salt, and spices into a blender or food processor and process until smooth.

5. Pour the filling into the pre baked piecrust and bake at 200°C for 15 minutes. Reduce heat to 180°C and bake for 30 minutes more, or until set.

6. let the pie cool to room temperature, then chill thoroughly before serving.