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Pumpkin Pie

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by Nathalie
Step by step recipe - 60 Min
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October 15, 2018

Autumn Skies and Pumpkin Pies

For me, the most beautiful part about autumn are all the different kind of pumpkins!I just can’t get enough of pumpkin recipes making all kinds of savoury and sweet dishes. This pumpkin pie is definitely one of my favourite creations this year because its super moist and really delicious. I have tried some pumpkin pies before but was never as happy with the result which is why I made a new recipe for you this year.

I love to add some coconut cream on top (recipe is from my book Happy Healthy Food)  or if you want you can also just add some creamy coconut cream of yogurt instead of the typical cream. Therefore the pumpkin cake is also suitable for vegans or people with lactose intolerance.

I hope you are enjoying this beautiful season with it’s beautiful foods and this heavenly pumpkin pie!

xx

Nathalie

Serves 1 cake
Cooks in 60 Minutes
Difficulty Easy

INGREDIENTS

For the base:
200 g almond flour
100 g oat flour
45 g flaxseeds, grounded
3 tbsp coconut sugar
Pinch of salt
1 tsp cinnamon
1/2 tsp vanilla
5 tbsp coconut oil
45 g maple syrup
For the filling:
90 g coconut sugar
500 g pumpkin, baked in the oven and mixed into puree
60 g coconut milk
1 tsp fresh ginger, grounded
1 tsp vanilla
1 tsp cinnamon
60 g maple syrup
2 tbsp psyllium husk
For the topping:
150 g coconut yogurt/cream

Method:

Preheat the oven to 180°C and line a pie dish with baking paper. Place all the ingredients for the base into a large bowl and mix. Distribute on the lined pie dish and push into the form. Prick the base a few times. Bake for 10 Minutes until golden.

In the meantime prepare the filling. Place all the needed ingredients into a bowl and mix well. Cool off the pie for about 5-10 minutes before adding the filling. Cover the pie with foil and bake for 50 minutes

Let the cake cool off completely and let it sit in the fridge for a few hours before serving. Serve with vegan cream or homemade coconut cream.

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