Pumpkin Pieback to main
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!
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.